Jerome B. Rice Seed Co., Growers of Choice Garden Seeds, Cambridge, N. Y. 
E N DIVE 
Culture — Endive is one of the best salads for fall and winter use. Sow for an early supply 
about the middle of April. As it is used mostly in the fall months, the main sowings are made 
in June and July. Plant one foot apart each way. When the plant has attained its full size, 
gather up the leaves and tie them by the tips in a conical form. This excludes the light and air 
from the inner leaves, which, in the course of from three to six weeks, become blanched. 
One ounce will sow 300 feet of drill 
BROAD LEAVED BATAVIAN, or ESCAROLE — One of 
the best varieties for salads. Leaves broad, more or 
less twisted and waved, bright deep green, with a 
nearly white midrib. Inner leaves form a fair head 
which blanches a creamy white. 
GREEN CURLED WINTER — The most hardy and vig¬ 
orous sort. Leaves bright deep green with the outer 
HERBS 
SWEET, POT and MEDICINAL 
Culture — The seeds should be sown in spring, 
in shallow drills, 12 inches apart, and the 
young plants thinned out or transplanted to 
about 4 inches. They should be harvested on 
a dry day, just before the blossom develops, 
dried quickly and bottled, or closely packed 
in dry boxes with the air entirely excluded. 
CARAWAY — Seeds used for flavoring. 
DILL — Used for flavoring pickles. 
FENNEL, FLORENCE — A bulb-like vegetable formed 
above ground at base of leaf-stalk. 
FENNEL, SWEET — Seeds aromatic. 
MARJORAM, SWEET — Used as a seasoning. 
SAGE — A highly aromatic herb; most useful of all. 
SAVORY, SUMMER — Leaves for flavoring soups. 
SAVORY, WINTER — Leaves for seasoning. 
THYME — Used as a seasoning. 
midribs usually showing a trace of rose; readily 
blanches creamy white. 
MOSS CURLED — Grows more compact than Green 
Curled and the medium green leaves are finer cut; 
leaf stems often tinged purple; blanches creamy white. 
WHITE CURLED — The divided leaves are a very light 
yellowish-green color which blanches almost white. 
KALE or Borecole 
Culture — Sow from the middle of April to the be¬ 
ginning of May in prepared beds; transplant in June 
and treat in the same manner as for cabbage. Of all 
the cabbage tribe, this is the most tender and delicate, 
and would be much more extensively grown than it is 
if its excellent qualities were generally known. 
One ounce will produce 3,000 plants 
DWARF CURLED SCOTCH— A handsome, very fine¬ 
ly curled, dwarf spreading variety; foliage long and 
of an attractive bright green; very hardy. 
DWARF CURLED SCOTCH, BLUE STEM— A hardy 
type of Scotch Kale very popular in the Norfolk dis¬ 
trict, the plants having distinctive blue-green coloring. 
DWARF CURLED SIBERIAN, or GERMAN GREENS — 
A most vigorous and spreading variety; leaves are 
large and rather plain in the center, but cut and frilled 
at the edges; color is a bluish-green. 
DWARF PURPLE, or BROWN CURLED — Similar to 
Dwarf Curled Scotch, excepting in color of foliage, 
which is a rich purple; very hardy. 
TALL CURLED SCOTCH — Plants of this variety grow 
two to three feet in height, bearing long, plume-like, 
light green leaves which are much cut and deeply 
curled at the edges; very hardy. 
KOHL RABI 
(TURNIP-ROOTED CABBAGE) 
This vegetable, the popularity of which is rapidly increasing, 
combines the virtues of the turnip and cabbage, but excels both 
in nutritive, hardy and productive qualities. 
Culture—The seed may be sown in June, in rows 18 inches 
apart, and the plants thinned out to 8 or 10 inches in the row r s. 
One ounce will sow 300 feet of drill. 
EARLY WHITE VIENNA — Extremely early, with distinctly small tops; 
bulbs medium size, very light green or nearly white, and of best quality. 
EARLY PURPLE VIENNA- —Early and with small top; bulbs medium 
size and purple in color: flesh white. 
LARGE GREEN, OR WHITE — Quite hardy and most productive; grown 
mostly for stock feeding; bulbs often weigh 8 to 10 pounds and are of 
a greenish-white color. 
WHITE VIENNA 
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