HERBAGE-VEGETABLES 



55 



Fiu. 40. — Radish. {Raji]Muu.s satiois, 



Mustard Family, Cruciferai). Fk: 

 Part of stem bearing leaves. 

 Flower cluster. Fruit. (Brit- 

 tou and Brown.) — Plant an an- 

 nual, or in fultivation behaving 

 as a biennial; roots flattened, 

 spherical or long-conical, vari- 

 ously colored, mostly white or 

 red ; stem and leaves bright green, 

 more or less covered with stiff 

 hairs; flowers pink or white. 



47. — Carrot {Daucua Carola, Pars- 

 ley Family, Umhelliferos). Plant 

 showing root and rosette of leaves 

 at the r-lose of the first year's 

 growth. (Nicholson.) — The roots 

 vary considerablj^ as regards form 

 and color, being conical, C3'lindri- 

 cal, or globular; red, orange, 3-el- 

 low, or white; and from about 

 5-b\) cm. long ; leaves bright 

 green, hairy. 



include "pot-herbs" and certain "salads." The most nutri- 

 tive part is in some cases the tender and more or less thick- 

 ened stem, as with asparagus (Figs. 62 1, II) and kohlrabi (Fig. 

 66). Sometimes as in kale, borecole, cabbage, and Brussels 

 sprouts (Figs. 63-65, 67-69), watercress (Fig. 71), spinach 

 (Figs. 72-74), and lettuce (Figs. 75-77) the leaves are of 

 most importance. With celery (Figs. 78, 79) the leafstalk is 

 the part employed, while in the cauliflower (Fig. 70) it is the 

 much branched and thickened flower-stalk, together with the 

 innumerable buds which it bears. 



In chemical composition, and consequently in food value, 



