Green Curled Endive 
FENNEL 
Finocchio or Florence 
An annual, low-growing, thick set, bulb¬ 
like plant. The lower leaves resemble cel¬ 
ery. The upper leaves resemble carrot tops. 
Only the sweet flavored lower leaves are 
eaten, either cooked or raw. 
GOURDS 
This heading includes all the popular va¬ 
rieties such as Dish Cloth, Orange, Dipper, 
Sugar Trough, Calabash, Nest Egg, etc. 
Gourds are ornamentals but also have some 
utility value and are especially attractive 
to children. We carry stocks in named vari¬ 
eties. Also in a mixture. 
KALE or BORECOLE 
A Non-Heading Variety of the Cabbage Family—For Greens 
Dwarf Green Curled 
Very hardy, productive variety of excel¬ 
lent flavor. Low-growing, compact plants 
with finely curled, deep yellowish green 
foliage. 
Siberian or Sprouts 
A vigorous growing variety of low 
spreading habit. Grayish green leaves which 
are only slightly curled at the edges. Ex¬ 
tremely hardy. Extensively grown for 
greens. 
Tall Green Curled 
Grows about 2 feet high with an abun¬ 
dance of dark yellowish-green leaves, which 
are very curly and wrinkled. Quite hardy. 
Thousand Head (Jersey Kale) 
A very productive variety, grown much 
KOHL 
for stock and chicken feed. Tall plants, 
sometimes 6 ft., bearing an abundance of 
deep green, thick, smooth leaves. 
Dwarf Green Curled Kale 
RABI 
A member of the Cabbage family with an edible, turnip-like bulb growing above ground. 
More delicate in flavor than turnips. r 
Early Purple Vienna 
Early White Kohl Rabi 
Small plants with purple-stained, dark 
green leaves. Flattened globe-shape bulbs, 
which should be eaten when about 2 in. in 
diameter. Skin purple. Flesh white, mild, 
crisp and tender. 
Early White Vienna 
White bulbs, tinged with green. Small 
leaves. Tops 8 to 10 in. long. Flesh white, of 
delicate flavor. A desirable sort for forc¬ 
ing. Eat bulbs when about 2 in. in diameter. 
LEEK 
Large American Flag 
Quick, strong growth, producing loftg 
stems of uniform shape and size, 2 in. 
through and 10 in. long. They blanch beau¬ 
tifully white and are of mild flavor. The 
Leek is closely allied to the onion, but 
milder in flavor. Used mainly in flavoring 
soups. 
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