Cultural Directions. — 245 



HYSSOP. 



Hyssopus officinalis. German, hop; 

 French, Hyssope ; Spanish, Hisopo. — A low- 

 growing, evergreen perennial, preferring warm, 

 calcareous soil. In cold climates it is usually 

 grown from seed sown in the open ground in 

 April or May. The leaves and other parts of 

 the plant have an aromatic odor, and pungent, 

 bitter taste. 



KALE OR BORECOLE. 



Hyssop. 



Brassica olcracca acephala. German, Braunkohl, Grunkohl ; 

 French, Chou-vert ; Spanish, Breton. — This vegetable of the 

 cabbage family is grown and used in various ways, most usually 

 as " sprouts " for winter greens, similar to spinach or collards. 

 Sow seed in early autumn, having drills one foot apart, and 

 leaving the plants five or six inches apart in the row. South of 

 New York City it is hardy enough to endure the winters without 

 protection. In spring the plants are cut, dead leaves trimmed 

 off, and put up in barrels for sale, or used for greens. The 



Germans usually plant kale as 

 one would late cabbages. 

 Seed is sown in spring, and 

 the plants set out in June or 

 July, in rows three feet apart, 

 with two or three feet distance 

 between the plants. Same 

 cultivation is given as for cab- 

 bages. During early winter 

 the leaves, which grow to a 

 considerable size, are gathered frequently when frozen, or to be 

 dug from under the snow, and used for greens. If properly 

 prepared they are exceedingly palatable, especially as they come 

 at a time when fresh green stuff is quite scarce. The young 

 sprouts issuing in spring from the stumps are also utilized for 

 greens ; and when boiled and served with vinegar, make a very 

 popular and palatable salad. 



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Kale. 



VARIETIES. 



German Greens, Dwarf Curled, Sprouts, Green Curled, 

 Canada, Labrador, with beautifully curled, dark green leaves, 

 which usually rest on the ground, the plant being quite dwarf. 

 Usually grown for market as " sprouts." Tender and of superior 

 flavor, almost equaling Savoy cabbages. 



