HOME VEGETABLE GARDENING 
VEGETABLES FOR GREENS AND FLAVORING 
T HE majority of the following vegetables are eaten 
cooked and, in such condition, the broad public gener- 
ally forgets their original name and calls them “greens.’* 
Thus we find, in connection with kale, mustard, spin- 
ach, and Swiss chard that all may be “greens” or all 
may be “spinach” on the bill-of-fare. 
The exception to this are okra and parsley. The former 
is used largely to give substance to soups. Parsley is 
the leading vegetable for garnishing. 
Dandelion is one of the greatest spring tonics. The 
broad-leaved, cultivated form is far superior to the wild 
growing product. While it is sometimes grown and 
blanched like endive for salad purposes, it is generally 
cooked as greens. Seeds are sown thinly, in rows eighteen 
inches apart and covered just enough to prevent wind 
blowing them away. Seedlings should be thinned out 
to stand four inches apart. Plants will develop like the 
true weed which dandelion is. 
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