Endive 
A piquant and tasty salad. Sow the seed in the open 
ground beginning with the end of March and until 
early June. For a continuous supply make repeated 
sowings at intervals of 3 to 4 weeks. Before the plants are gathered they are 
blanched for 2 to 3 weeks by tying the leaves together to exclude the light, 
which makes them crisp, tender, and tasty. One oz. of seed is needed for 
500 ft. of drill. 
432 White Curled Leaves are light green which will blanch 
to a pure white, and attractively curled and mossed. Pkt. 100; oz. 20 0 ; 
4 ozs. 500; i / 2 lb. 750; lb. $1.25. 
438 Deep Heart or Improved Full Heart An 
improved Batavian of a medium size with deep, full, compact, well- 
blanched heart of buttery texture. Pkt. 100; oz. 200; 4 ozs. 600; 
i/ 2 lb. 850; lb. $1.50. 
436 Broad-Leaved Batavian (Full Heart strain) 
While this sometimes is blanched and eaten as a salad, it usually is 
cooked like Spinach or is used for flavoring soups, stews, etc. Large 
broad leaves forming immense round plants often measuring 16 in. 
or more in diameter. Pkt. 100; oz. 15gf; 4 ozs. 450; y> lb. 650; 
lb. $1.10. 
297 French Endive or Witloof Chicory To 
grow the roots, sow the seed in the open not later than June 1 and 
lift them in the fall. For forcing, dig them and pack closely together 
in boxes and cover with 6 in. of sand, light earth, peatmoss, or 
sawdust. Water them and place near the heater to keep warm. 
When the sprouts break through the surface, they are ready for the 
table. They are delicious served with French dressing. Pkt. 100; 
oz. 250; 4 ozs. 750; »/ 2 lb. $1.15; lb. $2.00. 
Green Curled 
Endive 
430 Green Curled or Giant 
Fringed Oyster© 
The leaves are finely cut or laciniated, giving the 
plants a feathery appearance. They are a rich green 
color but blanch to an attractive creamy white. It is 
the most widely grown variety of Endive. Pkt. 100 ; 
oz. 150; 4 ozs. 450; i / 2 lb. 650; lb. $1.10. 
Kitchen Herbs 
Herbs belong in every vegetable garden and, because of their ornamental appearance, they may also be grown in the flower 
garden, where they will serve a double purpose. We offer seed of the most popular varieties, for which you will find use 
throughout the season. For winter, dry the foliage and keep in air-tight bottles. In the case of Dill, the seeds are also used 
for flavoring. 
1315 Catnip or Catmint 
Perennial. The green or dry leaves are 
used for seasoning. An excellent tonic 
for animals. Pkt. 100; l / 2 oz. 300; 
oz. 500; 4 ozs. $1.50; i / 2 lb. $2.75; 
lb. $5.00. 
1316 Chives Hardy perennial plants 
of the Onion type. Easily grown from 
seed. The small leaves are used for 
flavoring and seasoning. Pkt. 100 ; 
y 2 oz. 250; oz. 400; 4 ozs. $1.20; 
»/ 2 lb. $2.20; lb. $4.00. 
1319 Dill Annual. 2 l A ft. tall. The 
young stems are used for flavoring soups 
and sauces. The dry branches and seeds 
are much prized for flavoring dill pickles. 
Pkt. 100; oz. 150; 4 ozs. 300; y 2 lb. 450; 
lb. 750. 
1326 Lavender, True Peren¬ 
nial. Flowers are dried and placed in the 
linen closet to impart their perfume to 
the linens. Pkt. 100; y 2 oz. 250; oz. 400; 
4 ozs. $1.20; y 2 lb. $2.20; lb. $4.00. 
Sage {Herb) 
1333 Sage The most extensively 
used of any Herb, and should be in 
every garden. An indispensable peren¬ 
nial much in demand for adding flavor 
to many different kinds of dishes. Used 
either fresh or dry. Easily grown from 
seed, and ornamental enough to use as a 
border plant. Pkt. 100 ; y 2 oz. 200; 
oz. 300; 4 ozs. 900; i / 2 lb. $1.40; 
lb. $2.50. 
1327 Sweet Marjoram An 
annual, excellent for seasoning. Used 
either fresh or dried. Pkt. 100; J / 2 oz. 
200; oz. 300; 4 ozs. 900; y 2 lb. $1.40; 
lb. $2.50. 
1335 Summer Savory An 
annual Herb growing 12 in. tall, used 
for flavoring salads, dressings, and gra¬ 
vies. Pkt. 100; oz. 200 ; 4 ozs. 500; 
1/2 lb. 750; lb. $1.25. 
1341 Thyme A perennial with 
aromatic foliage which is used for flavor¬ 
ing soups, stews, gravies, etc. Pkt. 100; 
% oz. 250; oz. 400; 4 ozs. $1.20; 
i / 2 lb. $2.20; lb. $4.00. 
Four Popular 
Kitchen Herbs 
These four belong in every gar¬ 
den: Sweet Marjoram, Sage, 
Summer Savory, and Thyme. 
7190 C> ne Pk*- eac h 
71ZU (value 400) for 
7191 Two Pkts. each , 
(value 800) for 450 
Horse-Radish 
The small sets or roots are planted in the spring to furnish large, straight 
smooth roots for use the following season. Hardy. 
9956 Maimer Kren We have the true Maliner Kren or Bohemian Horse-Radish, which is known for its vigorous 
growth and its large-sized white roots. A deep, fertile, medium-heavy soil and an abundance of moisture are essential to 
good results. We offer small roots of the right size for planting. 6 for 250; 12 for 350; 100 for $2.00, postpaid. Not pre¬ 
paid: 100 for $ 1 . 75 ; 200 for $ 3 . 00 ; 5 oofor$ 5 -oo; 1000 for $ 9 . 00 . 
Kale 
Sow the seed from early spring until the middle of August. The early sowings give fully grown plants, 
whereas the later sowings will furnish excellent small tender leaves. Hardy. One ounce sows 500 feet 
of drill. Transplant to 8 or 10 inches apart in rows 2 to 3 feet apart. 
446 Dwarf Green Curled © Low-growing compact 
plants with finely curled, deep green foliage. Pkt. 100 ; oz. 150; 
4 ozs. 400; y 2 lb. 600; lb. $1.00; 2 lbs. $1.85; 5 lbs. $4.40; 
10 lbs. $ 8 . 00 . 
452 Tall Green Curled Scotch Upright, 3 feet 
tall, with narrow, fine-curled and beautifully fringed leaves. 
Pkt. 100; oz. 150; 4 ozs. 400; i / 2 lb. 600; lb. $1.00; 2 lbs. 
$1.85; 5 lbs. $4.40; 10 lbs. $8.00. 
447 Blue Curled Scotch Dwarf, compact, and of 
bluish green color. Short stemmed and fine curled. Pkt. 100; 
oz. 150; 4 ozs. 400; y 2 lb. 600; lb. $1.00; 2 lbs. $1.85; 5 lbs. 
$4.40; 10 lbs. $8.00. 
448 Dwarf Siberian Frilled edges and rather plain 
center. Pkt. 50; oz. 150; 4 ozs. 300; */ 2 lb. 450; lb. 750; 
2 lbs. $1.35; 5 lbs. $3.20; 10 lbs. $5.60. 
Dwarf Green Curled Kale 
Greens are essential in our daily diet. Plant Burpee’s Seeds 
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