160 SPIN ACE OUS PLANTS. 



taste, and, with the tender stalks, are used boiled in the same 

 manner as Spinach or Sorrel, and are often mixed with the 

 latter to reduce the acidity. 



A few plants will afford an abundant supply. 



Varieties : 



Green Orach. The leaves of this variety are of a dark 

 Trans. grass-green color, slightly toothed, and bluntly 

 pointed ; the stalk of the plant and the leaf-stems are strong 

 and sturdy, and of the same color as the leaves. It is the 

 lowest growing of all the varieties. 



Lurid Orach. Leaves pale purple, tinged with dark green ; 



PALE^TDORACH ^ 6 sta ^ ^ tne pl ant an( l tne Stems of the 



leaves are bright red, slightly streaked with 

 white ; height three feet and upwards. 



Purple Orach. Plant from three to four feet in height ; 

 Trans. leaves dull, dark purple, more wrinkled and 



more deeply toothed than those of any other variety. The 

 stalk of the plant and the stems of the leaves are deep red, 

 and slightly furrowed. The leaves change to green when 

 boiled. 



Red Orach. Upper surface of the leaf very dark, inclin- 

 Trans. j n g to ft dingy purple : the under surface is of 

 a much brighter color. The stems are deep red ; height 

 three feet and upwards. 



This is an earlier but a less vigorous sort than the White. 

 The leaves of this variety, as also those of most of the col- 

 ored sorts, change to green in boiling. 



"White Orach. Leaves pale-green or yellowish-green, much 

 Trans. wrinkled : the stalk of the plant and the stems 



of the leaves are of the same ct>lor as the foliage. It is of 

 low growth. 



