1938 
S0W • SALZER’S • SEEDS 
51 
SALZERSALAD 
The Delicious Salad Plant 
Salzersalad is a distinct salad plant of recent introduction, that is 
most delicious when used in a number of ways. The sweet and 
tender stalks may he cut or diced raw for salads, they may be cooked 
and creamed like asparagus or celery, serving them hot, the tops may 
be cooked and served as greens, or the entire young plants may be 
cooked for greens, so necessary for the physical system. Doctors tell 
us that plenty of “greens” are very beneficial and necessary for good 
health. 
Salzersalad was bred from Chinese or Celery cabbage and has 
heavily crumpled deep green leaves borne on long, thick, white, 
closely folded stalks, tender, sweet and delicious. It is so much 
superior to anything heretofore offered, that we know it will give the 
utmost satisfaction. Salzersalad yields heavily and over a long 
period, being quite slow to go to seed. 
Healthful and tasty, both raw and cooked, Salzersalad has been 
declared the most delicious salad plant ever produced, by all who 
have tried it. 1050— Pkg., 10c; oz., 23c; oz., 35c; 2 oz., 60c; 
lb., 95c; lb., $3.00, postpaid. 
Salzersalad—Try It This Year! 
Delicious, Creamed’ Tike Asparagus 
or Served Raw! 
TASTYGREEN—The Wonder Vegetable! 
Salzer’s Tastygreen 
Healthful, Tasty, Superior to 
Spinach and Other Greens 
Tastygreen, the wonder vegetable, 
is rich in protein, mineral matter, and 
other elements so necessary to the de¬ 
velopment and maintenance of the 
human system. “Greens” are highly 
essential to our well-being, and of 
these, Spinach is perhaps the most 
widely planted and the most widely 
used, although unpalatable to many. 
Tastygreen, the wonder vegetable, is 
far superior to Spinach or any of the 
other greens, and has a delicious flavor 
all its own, slightly and agreeably pun¬ 
gent with a Mustard taste when served 
hot, and when eaten raw, the flavor 
somewhat resembling raw Turnips. It 
is very rich in body and bone-building 
material, the Alabama Polytechnic In¬ 
stitute, Auburn, Alabama, reporting a 
content of 22.81 per cent Protein, 
25.01 per cent Mineral Matter, 2.10 
per cent Lime, 0.11 per cent Iron, and 
2.45 per cent water. We believe that 
Tastygreen is going to become one of 
America’s most popula r vegetable 
greens. 
Customers should give Tastygreen a 
trial this year, as everyone who has 
tried it, pronounces it delicious and 
very much superior to Spinach. Tasty¬ 
green has small thin roots, about two 
inches long, and large oblong shaped 
leaves, rich dark green color, with a 
narrow white center rib. The leaves, 
stem and all, are prepared for table 
use in the same manner as Spinach or 
Turnip greens. It is very prolific and 
bears abundantly. The plants grow 
quickly and are ready for use in 21 to 
23 days after planting. Successive sow¬ 
ings may be made, although the plants 
are very slow to go to seed; at Cliff- 
wood Farms, plants sown in June had 
not gone to seed on September 5, two 
and one-half months later. Tastygreen 
withstands to a remarkable degree, ex¬ 
treme, dry, hot weather conditions, and 
will grow and produce bountifully dur¬ 
ing our spring and summer months, 
and in the south, during most of win¬ 
ter also. 
Home gardeners, do not fail to plant 
this delicious and tasty new vegetable in 
your garden this year. Market garden¬ 
ers, plant a small acreage to it at least, 
and see for yourself how rapidly the 
crop sells at market! 
I 107—Pkg., 10c; 44 oz., 13c; oz., 20c; 2 
oz., 35c; 44 lb., 57c; 44 lb., $1.00; lb., $1.75; 
3 lbs., $3.40, postpaid. 
Herb Seeds, Sweet, Pot and Medicinal 
Every Garden Should Have Some Space Devoted to Herbs! 
ANISE—For flavoring: cookies, candies, etc. I 242— 
Pkg., 10c. 
BASIL, SWEET—Used in mock-turtle soups. I 244— 
Pkg., 10c. 
BOKAGE—For salads and lemonades. 1 246—Pkg., 
10 c. 
CARAWAY—Seeds are ’used to flavor roasts, and for 
cookies, etc. Plants do not seed until second year. I 249 
—Pkg., 10c; oz., 14c. 
CATNIP or CATMINT—For seasoning. Also makes 
excellent bee pasturage. Perennial. 1277—Pkg., 10c; 
44 oz., 65c. 
CORIANDER—The seed is used in candies. I 253— 
Pkg., 10c. 
DILL—The seeds and stems are used for seasoning and 
for making Dill pickles. I 254—Pkg., 5c; oz., 9c; 44 lb., 
28c; lb., 85c. 
FINOCCHIO or FLORENCE FENNEL—The leaves 
boiled, are used in fish sauces, and like parsley; the seeds 
for flavoring. I 256—Pkg., 10c. 
LAVENDER (Lavendula Spica)—For perfume and for 
making sachets. Easily grown. 1260—Pkg., 10c; oz., 
45c. 
MARJORAM, SWEET—The leaves and ends of shoots Pkg., 10c; oz., 27c. 
are used green for seasoning broths, dressings, etc. May 
be dried for winter use. I 26 I—Pkg., 10c; oz., 45c. 
ROSEMARY—The leaves are used for flavoring meats 
and soups. Plants do not reach a size suitable for use 
Until the second season. 1265 — Pkg., 10c; 44 oz., 30c. 
SAFFRON—Flowers are used for coloring dishes, also 
for flavoring. Pick flowers when in full bloom. I 267— 
Pkg., 10c. 
SAGE —For seasoning. For winter use, cut the leaves 
and tender shoots when the plant begins to flower, and 
dry in a shady place. Perennial. 1268—Pkg., 10c; oz., 
29c; 2 oz., 55c. 
SAVORY SUMMER (Bohnenkraut) —For seasoning 
dressings and soups, and also with string beans. I 269— 
Pkg., 10c; oz., 20c. 
THYME, BROAD LEAVED ENGLISH—For seasoning, 
also for making tea to relieve nervous headache. 1272 
—Pkg., 10c. 
WORMWOOD—-Fragrant, spicy odor, but intensely bit¬ 
ter taste. Used as a tonic. Beneficial for poultry. 1273 
—Pkg., 10c. 
MIXED HERBS—Every Garden should have a corner 
devoted to mixed herbs. A package usually produces 
plenty for flavoring or for medicinal purposes. 128 1 — 
mahjcoam 
We just couldn’t do without your Tastygreen as 
R. 
we think it is just wonderful.—Mr. Walter I. Henry, Fort Hill Farm, 
D. 2, Geneva, New York. 
