THESE ARE FOR EATING 
Here is a little group of food oddities, though 
perhaps it is not quite fair to call them odd. 
Every one of them is a cultivated vegetable some¬ 
where, and every one of them is a possibility for 
our own gardens, if we would adventure for new 
food flavors. 
RAMPION—Makes crispy roots of lengthened 
turnip shape. These are used in salads or as a 
relish. The tender young leaves, too, are very 
good mixed with lettuce, adding a mildly dis¬ 
tinctive savor. Any roots remaining in the fall, 
may be stored in sand and cooked as a winter 
vegetable. Botanically, Rampion is Campanula 
rapunculus. If roots are left undug, there will 
be racemes of quite attractive lavender blossoms 
the next season. Pkt. 10c. 
GOOD KING HENRY—An easily grown hardy 
perennial, giving in spring repeated crops of 
tender young shoots that are cooked in just the 
manner of Asparagus. A full crop may be cut 
the second spring and each year afterward. Cut¬ 
ting begins in early April and may be continued 
until the end of June. The rather large leaves 
are sometimes used as greens, also. Botanically 
it is Chenopodium Bonus-Henricus. Pkt. 10c; 
Ys oz. 20c. 
OENOTHERA BIENNIS—This particular Even¬ 
ing Primrose is often grown for the edible roots. 
These are cooked like Salsify, and are particu¬ 
larly good in soups or stews, but may be served 
also in almost any way that one would cook Sal¬ 
sify, Parsnips or the like. A quick and easy 
plant, giving quite a heavy yield. Pkt. 5c; 
Vs oz. 20c. 
CUCUMIS METULIFERUS — A South African 
relative of the Cucumber, bearing fruits that are 
used for pickles or salads. Said to bear heat and 
drought better than the true Cucumber. Pkt. 20c. 
HERB PATIENCE—Valued for the new crispy 
leaves in early spring, these having a pleas¬ 
ing flavor when cooked. Leaves can be cut 
rather continuously for at least a month, and 
the plants being of complete hardiness, will re¬ 
appear year after year. Most piquant, heaviest 
yielding, and earliest of spring greens. It is 
Rumex patienta. Pkt. 5c; Ys oz. 20c. 
CHIVES—A little onion-cousin of great winter 
hardiness, making dense foliage tufts. The leaves 
are used for flavorings, in salads, chopped and 
mixed with cream cheese, or in omelettes; indeed 
anywhere that a little touch of onion-ness is 
wanted. It is Allium schoenoprasum, and the 
heads of rosy purple flowers are rather showy. 
Makes a good edging to a garden path, or border 
between flowers and vegetables. Pkt. 10c; 
Ys oz. 40c. 
POKE-BERRY—A hardy native perennial culti¬ 
vated in some places as a vegetable, the tender 
young sprouts or shoots being eaten in spring in 
place of asparagus, or with vinegar. Please note 
that only the new shoots from the roots are 
considered edible. These are harmless, and 
rather good, but other parts of the plant are 
supposed to be slightly poisonous. It is Phy¬ 
tolacca decandra. Pkt. 10c. 
OFFER 7S5—One pkt. each of above for 60c. 
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