SEA-KALE — SPINACH 495 
Sea-kale is a strong-rooted perennial, the shoots of which are very 
highly prized as a delicacy when blanched. 
Seed should be sown in a hotbed early in the spring, plants trans- 
planted to the garden when from 2 to 3 inches high, and given 
good cultivation through the season, being covered with litter on the 
approach of winter. The young stalks are blanched early the follow- 
ing spring by covering with large pots or boxes, or by banking with sand 
or other clean material. The Dwarf Green Scotch, Dwarf Brown, and 
Siberian are among the leading varieties. Sea-kale is eaten much as 
asparagus is. It is highly prized by those who know it. 
Sea-kale is also propagated by cuttings of the roots 4 or 5 inches 
long, planted directly in the soil in spring. The plant being perennial, 
the early shoots may be bleached year after year. 
Sorrel of the European garden sorts may be sown in spring, in drills 
16 inches apart in beds, or 3 to 3} feet apart in rows. After the 
plants are well established they should be thinned to 10 to 12 
inches apart in the rows. They are perennial, and may be kept grow- 
ing in the same place for several years. Broad-leaved French is the 
most popular variety. 
Spearmint is prized by many persons as a seasoning, particularly for 
the Thanksgiving and holiday cookery. 
It is a perennial and perfectly hardy, and will live in the open garden 
year after year. Ifa supply of the fresh herbage is wanted in winter, 
remove sods of it to the house six weeks before wanted. Place the sods 
in boxes, and treat as for house plants. The plants should have been 
frosted and become perfectly dormant before removal. 
Spinach. — The most extensively grown of all “ greens,” being in 
season in earliest spring, and in fall and winter. 
The earliest spinach that finds its way to market is produced from 
seed sown in September or October, often protected by frames or other 
means through the severe winter, and cut soon after growth starts in 
early spring. Even as far north as New York spinach may stand over 
winter without protection. 
Spinach is forced by placing sash over the frames in February and 
