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 4 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 
