The leaves of the dasheen make delicious greens. These new plants, unlike the 
potato, will grow in a hot, moist climate 
The udo comes from Japan, where it is a staple vegetable. It is similar to asparagus, 
but much easier to grow and makes a splendid salad 
The bur artichoke, which has long been imported from France, is now being grown 
extensively in this country 
it may be boiled, mashed, fried, or made into a delicious ragout. 
As a radish it may be sliced and served raw and eaten with salt. 
Its economic advantages in this respect are immediately appar¬ 
ent, for a single turnip-radish sliced is equivalent in bulk to many 
bunches of the radish as we know it. It comes, too, when gar¬ 
den radishes are gone and only the hothouse ones are procurable. 
The leaves make delicious greens when boiled. 
Some one has called cabbage the “great American dish,’’ but 
there are many who, though liking its taste, will not use it, owing 
to the unpleasant odor attendant upon its preparation for the 
table, if served cooked. Relief has been found for all these by 
Government experts, who have imported and started the culti¬ 
vation of petsai, a new cabbage which is absolutely odorless and 
with a flavor far more delicious than that of our vegetable by 
that name. Petsai does not resemble cabbage very closely. In¬ 
stead of being squatty and globular, it is tall and much in shape 
like a waste paper basket. Neither has it broad, heart-shaped 
leaves; they are narrow and delicately curling with daintily 
frilled edges. The leaves cluster around the stalk compactly, 
but they are easily pulled off for the pot. Petsai can be grown 
on any land where ordinary cabbage can be cultivated, and on 
many lands where the old-time cabbage would not succeed. Most 
valuable features about the petsai are the facts that, in addition 
to not requiring hot house growth and transplanting, it can be 
planted in midsummer, with the result that a crop can be gath¬ 
ered after the season when the ordinary cabbage comes to an 
end. Or petsai may be planted in the fall, thereby allowing a 
farmer to plant cabbages, gather and sell them, and then replant 
