Crops Grown for Their Leaves 255 



salads or sandwiches. Its finely cut and attractive 

 leaves are used for decorating (garnishing) various cooked 

 dishes quite as parsley is used. The seed is sown early 

 in spring in shallow drills about 8 inches apart, and the 

 entire plant is cut when it is still tender. 



Mustard. For spring crops of mustard, begin sowing 

 seed as soon as the soil can be worked. Plant rather 

 closely in drills about 6 inches apart. In 20 to 30 days 

 begin thinning by cutting out the larger plants, and con- 

 tinue this until plants are ready to bloom. For autumn 

 crops begin sowing seed in late summer, and allow the 

 latest sowing about 30 days for growth before frost. An 

 early crop can be forced in flats and the plants sheared 

 off as needed. The varieties of white mustard having 

 curled leaves, such as Large-leaved Curled and Giant 

 Ostrich Plume, are recommended. 



Nasturtium. This familiar plant of the flower garden 

 can be used as food in the same ways as mustard and 

 peppergrass. The young plants are used entire, or the 

 leaves and flowers of older plants are plucked. These 

 give a delightfully appetizing flavor to mixtures of 

 salads, and especially to cold potato salad. The seed 

 pods of the nasturtium are also of use in seasoning pickles 

 and as a substitute for capers. Sow seeds of the nastur- 

 tium about \ inch deep, rather thickly, in flower beds or 

 in rows in the vegetable garden. Thin by pulling for 

 use the young plants. 



From the many leafy crops that may be grown in the 

 home garden, one may select a number that are suitable 



