F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
21 
CASTELFRANCO or GIANT ROSE VARIEGATED—This new 
variety is not well known but is due to become very popular. The 
leaves are broad, like Batavian Endive, and undulated, forming a 
somewhat loose head. Like the Trevigiana the leaves are colored 
in various tints of red, rose and yellow; some are splashed and 
mottled, making it very attractive. Leaves are thick, fleshy, crisp 
and tender, and of exquisite flavor, being milder than others. 
Pkt. 15c; 54 oz. 25c. 
CATALONGA or ASPARAGUS CHICORY—This new Chicory 
from Italy is quite different from other varieties in that the fresh 
green shoots are used instead of the leaves as of other sorts. The 
green shoots should be cut when tender and boiled in salt water, 
then served hot, or cold in salad. They are tender and suggest the 
flavor of Asparagus. 
Pkt. 15c; Yz oz. 25c 
COLLARDS 
This is a tall, loose leaved, Kale-like plant and is grown 
extensively in the South for “greens” for the table, and 
for stock feeding and chicken greens; also grown in sec¬ 
tions where cabbage does not do well. The plant does 
not form a head although the central leaves sometimes 
form a loose rosette. Best after being touched by frost, 
which greatly improves flavor and tenderness. Sow seed 
same as Cabbage, transplanting in rows two feet apart 
and the rows two and one-half to three feet apart. 
GEORGIA, SOUTHERN or CREOLE—This is the 
white or green stemmed variety, growing two or three 
feet high. Pkt. 5c; oz. 15c; 54 lb. 25c; lb. 60c. 
ITALIAN COLLARDS or BRASCHETTI—This kale¬ 
like plant produces very dark green, almost blu''. crumpled 
leaves which are used as greens in the same manner as 
kale or collards. Pkt. 10c; oz. 50c. 
CHIVES 
A small perennial plant 
growing about ten inches 
high and cultivated for its 
fine onion-like leaves which 
are used for seasoning and 
flavoring. It can be cut fre¬ 
quently, a new growth ap¬ 
pearing soon after each cut¬ 
ting. Pkt. 5c; 54 oz • 25c. 
CHIVES 
GREENS 
CHICORY, CASTELFRANCO 
Spring “greens” are the best 
Spring tonics. Now that we know 
that rundown feeling in the Spring 
is due to a lack of vitamins and 
know how to provide them, we 
can do it pleasantly and agreeably 
and without evil tasting medicines. 
Chicory, Spinach, Mustard, Dan¬ 
delion, etc, all furnish greens. 
Greens are merely the boiled 
leaves of edible plants. There is 
a great variety of such material 
and various nations relish different 
forms of these green vegetables. 
While the idea of eating greens 
in the Spring for health is a good 
one and based on sound reasoning, it is better to eat a 
fair supply the year around and avoid the run-down feeling 
and concentrating on greens at the Spring season. 
CHICORY, ASPARAGUS OR 
CATALONGA 
COLLARDS, ITALIAN OR BRASCHETTI 
