HOME VEGETABLE GARDENING 



VEGETABLES FOR GREENS AND FLAVORING 



THE majority of the following vegetables are eaten 

 cooked and, in such condition, the broad public gener- 

 ally forgets their original name and calls them "greens." 

 Thus we find, in connection with kale, mustard, spin- 

 ach, and Swiss chard that all may be "greens" or all 

 may be "spinach" on the bill-of-fare. 



The exception to this are okra and parsley. The former 

 is used largely to give substance to soups. Parsley is 

 the leading vegetable for garnishing. 



Dandelion is one of the greatest spring tonics. The 

 broad-leaved, cultivated form is far superior to the wild 

 growing product. While it is sometimes grown and 

 blanched like endive for salad purposes, it is generally 

 cooked as greens. Seeds are sown thinly, in rows eighteen 

 inches apart and covered just enough to prevent wind 

 blowing them away. Seedlings should be thinned out 

 to stand four inches apart. Plants will develop like the 

 true weed which dandelion is. 



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