70 



EVERYTHING FOR THE GARDEN— Vegetable Seeds 



Seeds of Various Vegetables, Salads and Herbs 



FLORENCE FENNEL 



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WITLOOF CHICORY 



CARDOON. 



280 Large Spanish. Large, fleshy-leaved plants, used as a winter 

 vegetable. The blanched stalks and ribs of the inner leaves 



when cooked are tender and of an agreeable flavor 



CHICORY. 



365 Large-Rooted. "The Barbe de Capucin" of the French. It 



is very easy to grow and is also used in summer as greens 



367 Witloof Chicory. Called also "French Endive" 



CORN SALAD OR FETTICUS. 



3T5 Large-Leaved Fetticus or "Lamb's Lettuce.** Hardyplants. 

 for late fall, winter and spring use; they form rosettes of 



tender, edible leaves, are used as a substitute for Lettuce 



DANDELION. 



■435 Common. Popular for "greens," also when blanched for salad 

 43T Large-Leaved. An early, large, broad-leaved variety. {See 



engraving.) 



FENNEL. 



967 Florence Fennel. This plant is blanched and used either 

 alone or with other salad plants. It makes an excellent salad 

 and is also boiled for use as a vegetable. The flavor is sweet, 

 spicy and very distinct. It should be sown between July 1 :"> t h 



and August 1st. (See engraving.) 



MARTYNIA. 



532 Proboscidea. Produces long seed-pods, which gathered half- 

 grown, are green and tender. Makes a delicious sweet pickle. . 

 MUSTARD. 



585 Chinese. Large, succulent leaves, pleasantly pungent 



586 Fordhood Fancy. (See Specialties, page 16.) 



587 Giant Southern Curled. A favorite in the South, where it is 

 sown in the fall for spring salad 



589 White London. Used in salads and garnishings 



NASTURTIUM, or INDIAN CRESS. The green seed pods are deli- 

 cious pickled and used for seasoning Tike Capers. 



593 Dwarf. A trailer, requiring no support . 



591 Tall or Large. Climber, 10 feet high, ornamental flowers. . . . 

 SEA KALE. 



790 The blanched leaf stalks are eaten boiled as Asparagus, having 

 a line, agreeable flavor. From seed they will be fit to cut the 

 third year, continuing to bear for 8 to 10 years. The roots may 



be forced in a warm cellar for a winter supply 



SORREL. 



795 Broad-Leaved French. Large, pale green leaves of mild, acid 



flavor; esteemed as salad, cooked as "greens," etc 



WITLOOF CHICORY. 



367 Called also "French Endive." "Brussels Chicory," and "Christ- 

 mas Salad." Seed sown in spring produces long, thick roots, 

 which, after lifting and "resting" a few days are replanted to 

 start new growth, when they form the blanched crowns which 

 make the tenderest and most delicately flavored of salads. 

 (See engraving.) 

 HERB SEEDS. SWEET. POT, and MEDICINAL. 



951 Anise. For garnishing, cordials and flavoring 



955 Basil, Sweet. The leaves and tops of the shoots are used for 

 highly seasoned soups, stews and sauces; a leaf or two is some- 

 times placed in salads 



957 Borage. Kxcellent for bees. The leaves are used in salads, or 

 boiled as Spinach; the flowers are aromatic and used in cool 

 drinks 



959 Caraway. The aromatic seeds are used in confectionery, cakes 

 and medicine 



961 Catnip. Used for seasoning, and also grown as a bee food. . . 



963 Coriander. For garnishing; the seeds arc aromatic and useful 

 for flavoring 



360 Chervil. The young aromatic leaves are used in soups and 

 salads 



965 Dill. The aromatic seeds are used in pickles, preserves, soups 

 and sauces 



969 Fennel, Sweet. The leaves boiled enter into fish sauoes; beau- 

 tiful for garnishing 



971 Hop Seed. (Ilumulus Lupulus) 



973 Horehound. Useful for its tonic properties and for cough 

 remedies 



975 Hyssop. For medicinal purposes 



977 Lavender. A popular, aromatic herb, emitting a delightful 

 perfume 



979 Marjoram, Sweet. The leaves and shoots are used for season- 

 ing 



983 Rosemary. The aromatic leaves are used for seasoning 



987 Sage. The highly aromatic leaves are used both green and 

 minced or dry and powdered for seasoning dressings for sausage 

 and other strong meats. Sow the seed early in spring in rows 18 

 inches a part, cover J4 inch deep and thin the seedlings to stand 

 8 inches apart. When the plants have grown larger cut off 

 every other plant, tie in bunches and hang in shade to cure; by 

 late fall the remaining plants will be ready. (See engraving.) . 



989 Savory, Summer. Used for seasoning and flavoring soups 

 and dressings 



991 Savory, Winter. A hardy perennial; the leaves are used for 

 flavoring 



995 Tansy 



993 Thyme, Broad-Leaved. The leaves are dried for seasoning. 



997 Wormwood 



Pkt. 



.10 

 .10 



.10 

 .10 



.10 



.10 

 .25 



.10 

 .10 



.10 



.10 

 .10 



Oz. 



10 



.20 



.20 



.50 

 .30 



.30 

 .20 



.20 



.20 



.20 



.50 



.25 

 .20 

 . 15 

 .25 



.30 

 .25 



.30 



.50 

 .50 



.50 



.20 



.40 



1.00 



.75 



. 35 



1.25 



,90 



1 . 25 

 3.00 



1 .30 



.45 



15 

 .45 



.60 

 .60 



. 90 



90 



.60 



.6.0 



.60 

 .60 



1.50 



1.50 

 .60 



Complete cultural directions for growing many of the varieties listed on this page are printed in our pamphlet, "Salads, 



Growing and Blanching," sent free on request 



