Collards 
1 Oz. for 2,000 Plants; 4 Ozs. per Acre 
Chicory 
Vz Oz. per 100 Ft.; 4 Lbs. per Acre 
T HE collard is better known in the South 
where it originated and where it is culti- 
vated very extensively for “greens.” It is well 
adapted to that country and is always a sure 
crop. It is a species of cabbage producing a 
mass of leaves and a loose head. The leaves 
are stripped off and used as they form. The 
plant continues growing and finally heads. It 
is hardier and easier to grow than cabbage. 
Culture—From Spring to Fall sow the seed V 2 in. deep 
in rows, transplanting IV 2 to 2 ft. apart in 2Vi ft. 
rows; or sow where the plants are to remain and when 
well started thin out. Cultivate like cabbage. The crop 
is much improved by a touch of frost. 
BUIST’S CABBAGE OR HEADING 
80 Days —An improved type producing com' 
pact plants IJ /2 to 2 ft. high with large clus- 
ters of loose leaves forming a small head, 
which can be left on the plants all winter and 
used as needed. Flavor is fine. 
NORTH CAROLINA BUNCOMBE 
80 Days —A short-stem variety with large 
spreading leaves. Very hardy. Withstands 
drought and cold. 
GEORGIA OR SOUTHERN 
80 Days —This variety grows 2 to 3 ft. high 
and forms a cluster of tender light green 
leaves on a long stem. Withstands heat and 
cold weather and will grow on land too poor 
to make a crop of cabbage. 
Chervil 
1 Oz- for 100 Ft. 
Culture—Sow in well-prepared ground during the 
Spring, placing rows a foot apart and cultivate like 
parsley. Seed slow to germinate. The aromatic leaves 
are similar to parsley and used for seasoning. 
CURLED—Double Curled Leaves 
PLAIN—Smooth Leaves 
Corn Salad Or Lamb’s Lettuce 
LARGE SEEDED 
45 Days —A very distinct salad served like let¬ 
tuce. Leaves oval of grey-green. 
Culture—4 ozs. per 100 ft.; 10 
lbs. per acre —Sow early in the 
Spring j /2 in. deep in rows a foot 
apart and thin to 3 ins. apart in 
row. If sown in September, pro¬ 
tect the leaves with straw or hay 
when cold weather arrives. The 
leaves should be picked, not cut, 
and are ready in 6 weeks. 
Chives 
A hardy perennial plant of the 
onion family. The leaves have a 
mild onion flavor and are used in 
salads and for flavoring soups 
and stews. 
WITLOOF OR FRENCH ENDIVE 
110 Days —This European delicacy has be¬ 
come very popular for Winter salads. The 
tender stalks make a delicious salad served 
like endive or cos lettuce. 
Culture—Sow the seed in Spring and grow the roots 
like parsnips. Lift in the Fall, cut off tops within an 
inch of the crown and trim the roots to a uniform 
length of 9 ins. They are then replanted closely to¬ 
gether in boxes and covered with sand or soil. Water 
once a week and keep in a warm room or cellar. The 
new leaf growth forms, a compact head, similar in shape 
to cos lettuce. The leaves and heart bleach like celery. 
LARGE ROOTED MAGDEBURG 
100 Days —The roots when matured are dried 
and used as a substitute for coffee or for flavor¬ 
ing same. They can also be boiled and served 
like parsnips. The young leaves are some¬ 
times used for salad. 
Culture—Sow seed V 2 in. deep early in the Spring in 
light, moderately rich soil in rows 2 to 2 }/% ft. apart and 
thin to 3 ins. apart in row. 
ASPARAGUS OR CICORIA 
CATALOGNA 
The greens of this variety of chicory are rel¬ 
ished by Italians, commonly known as Italian 
Dandelion listed on page 34. 
Cress 
CURLED OR PEPPER GRASS 
40 Days —Small, deep green, curly leaves 
with a pungent taste. Used for garnishing 
and as a salad. 
Culture—Sow in the Spring \\ in. deep in rows a foot 
apart, and thin to 3 ins. apart. Frequent sowings should 
be made, as it quickly turns to seed. 
UPLAND 
60 Days —Resembles and has the flavor of 
water cress. It will grow in any good moist 
soil and produce an abundance of leaves even 
in dry weather. 
WATER CRESS 
50 Days —An aquatic plant with long stems 
and small oval leaves with a delicious pungent 
flavor. The leaves and stems are highly es¬ 
teemed for salads or garnishing. 
Culture—Sow the seed in gravelly, mucky lands along 
the edges of shallow running streams. Once established, 
they increase rapidly by root extension and self-sown seed. 
VARIETIES 
Pkt. 
y 2 Oz. 
Oz. 
y 4 Lb. 
Lb. 
COLLARDS, Buist’s Cab- 
bage . 
$0.05 
• • 
O 
• 
O 
v*. 
$0.25 
$0.80 
” N. Car. 
Buncombe . 
.05 
• • 
.10 
.25 
.80 
Georgia . . 
.05 
• • 
.10 
.25 
.70 
CHERVIL, Curled . 
.10 
• • 
.20 
.60 
2.00 
” Plain. 
.10 
• • 
.20 
.60 
2.00 
CORN SALAD. 
.05 
• • 
.15 
.40 
1.25 
CHIVES . 
.10 
.45 
.80 
• • 
• • 
CHICORY, Witloof .... 
.05 
# # 
.15 
.55 
1.75 
Large Rooted 
.05 
.15 
.45 
1.35 
Asparagus . . 
.10 
.15 
.25 
.75 
2.75 
CRESS, Curled . 
.05 
( . 
.10 
.25 
.75 
” Upland. 
.05 
.10 
.20 
.60 
2.00 
” Water. 
.10 
.20 
.35 
1.15 
4.00 
