360 CALIFORNIA VEGETABLES. 



Sea Kale. Crambe maritima. 



This plant is but little grown in California, and then only 

 by professional gardeners. It requires long use of the 

 ground and considerable attention in provision for blanch- 

 ing. Plants may be grown from seed, if it is fresh, as to- 

 mato plants are grown, and planted out at about three feet 

 apart each way. Plants can also be grown from root cut- 

 tings as described for horse-radish, placing them about 

 three feet apart each way. Plants from root cuttings 

 should be allowed free growth for at least one year, and 

 seedlings twice as long. Preparation for use consists in 

 covering the plant with an inverted pot or box as the 

 shoots appear and allowing it to make its growth in the 

 dark, thus producing blanched and tender midribs. In 

 cutting, the knife should go below the root crown, as new 

 shoots come readily from below. Old roots are productive 

 for many years if allowed to grow freely but not to form 

 seed after the early growth is cut for use. 



Soy Bean. -Soja liispida. 



This plant has been tried and discarded by a number of 

 growers as unthrifty in our dry summer, but good crops 

 are grown on low, moist lands especially by the Oriental 

 element of our population. 



Square-pod Pea. Lotus tetragonolobus. 



This plant has recently acquired some little popularity 

 in California as a table vegetable. It will make a good win- 

 ter growth in some regions of the State, though a little 

 spring heat is more pleasing to it. Its culture is like that 

 of garden peas, and, if sown during the rainy season, will 

 bear an abundance of edible pods for early spring use. The 

 pods should be gathered When young and tender and are 

 cooked like string beans. 



Chinese Yam. Dioscoria batatas. 



This climbing plant grows thriftily in California and 

 sends its fleshy roots, which are the edible part, so deep 

 that it seems to contemplate return to its native country. 



