70 



EVERYTHING FOR THE GARDEN— Italian Vegetables 



See also Chinese varieties on page 69 



Italian Vegetables 



We have grouped these Italian varieties on one page in order to draw the attention of 

 our friends to their great merits. Many of them have long been known to an exclusive circle 

 of gourmets in the country who appreciate Italian vegetables cooked in the Italian way, but 

 they are little known to the general public. 



We recommend all our customers to try them this year (read what we say on this subject 

 on page 69). 



BasilicO Napolitano or Sweet Basil 



955 This is a variety with very large green leaves, and is one of the most popular herbs in the 

 Italian or French Cuisine. They use it in Mock Turtle Soup, which derives its peculiar taste from 

 the clove-likc flavor of Sweet Basil. It may also be used with good effect in all seasoned stews, 

 dressings, and sausages. Sow seed under glass, and transplant, when seedlings are three inches 

 high, to a sunny situation. Set one foot apart, in rows eighteen inches apart. 

 Price: Pkt. 10c: oz. 35c.; >/« lb. $1.00. 



Cicoria or Large-rooted Chicory 



365 This is the "Barbe de Capucin" of the French. It is not difficult to grow, and is much more 

 used in the summer by Italians and others as "greens" than as salads. 



To produce "sprouts" dig up the roots in October, trim and lay them horizontally in tiers 

 under moist earth, in a dark but warm cellar. In three or four weeks the fine white leaves will be 

 readv for cutting. They make a most delicious vegetable salad, and the roots will produce for 

 three weeks or more (see illustration). Price: Pkt. 10c: oz. 25c.; \\ lb. 75c.; 1 lb. $2.50. 



PomOuOrO or Large Red Plum Tomato 



892 A beautiful bright red plum-shaped to- 

 mato. It is the most delicious and attractive 

 salad tomato ever introduced. It contains prac- 

 tically no acid and possesses a delicate flavor, so 

 much desired in salads. Large Red Plum is one 

 of the best varieties in cultivation for making 

 the delicious tomato preserve, and it is also ideal 

 for dehydrating. It is one of the most prolific 

 tomatoes we have ever grown, beginning early 

 in the season and continuing uninterruptedly up 

 to frost. The fruits are the size of a good-sized 

 plum and are borne in clusters of six or more 

 (see illustration). Price: Pkt. 30c. s oz. $1.25. 



Cocozelle Di Pergola 



or Long Italian Squash 



821 An Italian variety of squash usually 

 grown on a trellis or pergola, when the squashes 

 come perfectly straight. When grown on the 

 ground the squashes are curved, as shown in the 

 illustration. The vines are very vigorous, the 

 squashes grow to a length of 3 or 4 feet and are 

 about 4 inches in diameter. They are light 

 green in color, and the pulp inside is pure white. 

 When young and tender the squash is sliced off 

 and fried like egg plant. When older it is cooked 

 like other varieties (see illustration). Price: 

 Pkt. 15c; oz. 30c.: >/« lb. 90c. 



Dente di Leone 



or Improved Thick Leafed Dandelion 



487 The name in English means Lion's Tooth, 

 referring to the teeth on the leaves. The com- 

 mon wild Dandelion is often collected in the 

 spring for salads, but this is a very different 

 variety. As will be seen by the illustration, it is 

 upright and compact in growth, forming an up- 

 right tuft in the center, and is remarkable for 

 its thick dark green leaves, its earliness, tender- 

 ness and succulence. Dandelion is also used 

 boiled as "< .reens" (see illustration). Price: 

 Pkt. 20c.; oz. $1.25: V* lb. $4.00. 



Escarolle ££s£-&SK 



453 Has broad fleshy leaves, toothed at the 

 edge, and slightly twisted, which form a large 

 heart. Escarolle is easily blanched if tied up at 

 the proper time, and then produces wonderfully 

 tender and crisp inner leaves, making one of the 

 most delicious of salads (see illustration). Price: 

 Pkt. 10c; oz. 25c; Vi lb. 75c; 1 lb. $2.50. 



Fagiuoll or Dwarf Horticultural Bean 



10 This is a dwarf form of the climbing horti- 

 cultural variety. The pods are slightly curving 

 in form, not very long, and when mature there 

 are red speckles on the yellow-green pods. The 

 green-shelled beans are very tender and are very 

 tasty. Much used in the South of Europe. 

 Price: Pkt. 10c; pt. 40c: qt. 75c; 4 qts. 

 $2.50; pk. $4.75. 



Rucola Sativa or Rocket 



984 Much used by Italians and South Euro- 

 peans for salads. The leaves somewhat resemble 

 French Sorrel! but are darker in color, and con- 

 siderably larger. They have a distinct flavor, 

 slightly bitter, rather pungent like Cress, and 

 delicious in any kind of salad or soup. The cul- 

 ture is the same as for spinach. Price: Pkt. 

 15c; oz. 75c; Vi lb. $2.50. 



^CUlSTWOF 



poMODORO 



Finocchio 



Florence or Sicilian Fennel 



967 This superior variety of Fennel is remark- 

 able for its greatly enlarged and swollen leaf 

 stems, which are blanched and used as 

 salad either alone or with other salad 

 plants. Finocchio is also used boiled 

 as a vegetable and has a sweet, 

 spicy and very distinct aro- 

 matic flavor. Seed should be 

 sown between July 15th 

 and August 1st (see 

 illustration) . Price: 

 Pkt. 10c; o/. 30c. 

 Vi lb. 90c; 1 lb. 

 1.00. 



Turn to Page 69 and read what we say about Foreign and Newly Introduced Vegetables 



