CROPS GROWN FOR FOLIAGE AND STEMS 



105 



FIG. 73. Brussels sprouts. 



to remain (Fig. 73). The sprouts are said to be improved by 

 freezing. Of all the plants belonging to the cabbage family, 

 Brussels sprouts has the most 

 delicate flavor. 



168. Cpllards and kales. 

 These plants do not form heads 

 as do cabbages. The leaves are 

 the parts eaten. As collards 

 and kales stand heat quite well, 

 they are grown for the most 

 part in the South where cab- 

 bages do not thrive. Their cul- 

 ture is the same as for cabbages. 

 (Fig. 74). 



169. Cauliflower. Italy is perhaps the original home 



of the cauliflower, or at least 

 of branching broccoli which is 

 related to it. In 1600 it was 

 grown in England to a slight 

 extent, but by 1700 it was pro- 

 duced extensively for market. 

 Both the English and the 

 Dutch have improved the 

 plant remarkably. 

 The cauliflower forms a head consisting of flowers and 



flower-stems (Fig. 75), differing in that 



respect from the cabbage in which the 



head is a single leaf -bud. The cauli- 

 flower is propagated and cultivated in 



much the same way as the cabbage, but 



special attention is given the hardening 



of the young plants before they are 



transplanted. The cauliflower is more 



exacting than the cabbage as to climate. 



FIG. 74. Kale. 



FIG. 75. Head of cau- 

 liflower. 



It thrives in cool 



climates near bodies of water. Cool nights are necessary. 



