CHAPTER THIRTEEN 

 PERENNIAL VEGETABLES 



1 HE list of perennial vegetables commonly grown 

 in the kitchen garden is not large, but it includes 

 some of the most indispensable vegetables of the 

 kitchen cuisine. They come into use so early in the 

 spring that they provide fresh vegetables at a 

 time when the palate is most jaded from a winter 

 diet and bridge over the period of waiting for the 

 new planting to become productive. 



ASPARAGUS 



Is the most palatable of our spring vegetables and 

 comes into cutting in May. The usual way of start- 

 ing an asparagus bed is by setting out the roots, 

 which are obtained of the florist or market gar- 

 dener ; but very excellent, though somewhat slower, 

 results follow the planting of seed. In growing 

 the asparagus from seed, the usual way is to plant 

 the seed in drills in rows one foot apart in thor- 



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