"Greens" and Miscellaneous Plants 



However, the use of horseradish, freshly grated, 

 pepper, mustard, or vinegar, supplies the lack, 

 and makes the dish very satisfactory to most 

 appetites. 



The plants can be used until their roots 

 have grown to be an inch or more across, roots 

 and tops being cooked together. 



Lettuce is often cooked for greens, but, like 

 the beet, it calls for some condiment with 

 decided flavor to make it entirely satisfactory. 



Mustard, if gathered while young and tender, 

 is highly prized as greens, because it has so 

 pungent a flavor of its own. If cooked with 

 beets or lettuce it adds a piquancy which will 

 be greatly appreciated by most persons. 



Spinach is perhaps the most extensively 

 grown plant we have in the " green" line. It 

 is tender, well flavored, early, and easily grown. 

 Sow at intervals of ten days or two weeks in 

 order to secure a succession. 



Most housewives will be glad to have on 

 hand a supply of what the seedsmen call "pot 

 herbs," for flavoring soups, roasts, stews, 

 and sausage. 



Sage and summer savory are used more 

 than all other kinds. Both are easily grown, 



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