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THE NEBRASKA SEED CO.. OMAHA. NEBRASKA 
SWISS CHARD 
Swiss Chard 
SWISS CHARD, OR SPINACH BEET. This variety 
does not produce an edible root like the regular garden 
beet, bur is highly esteemed for the broad white leaf 
stalks and midribs which are cooked and served in the 
same manner as asparagus, making a delicious vege¬ 
table. The leaves are also cooked like spinach and 
considered equally as palatable. Two separate dishes 
may thus be grown from one plant at the same time. 
50 days. 
Swiss Chard: Pkt. 5c; oz. 10c. 
BROCCOLI 
Broculi, Sp. Spargel Kohl, Ger. 
ITALIAN GREEN SPROUTING (Calabrese). Ma¬ 
tures in about 120 days. A selected strain of the most 
popular type from an Italian specialist who has bred it 
to a high standard of yield, flavor and tenderness. After 
its large center heads are harvested, smaller heads 2 
inches in diameter form at the ends of lateral branches. 
It continues to bear for eight to ten weeks. 
Broccoli: Pkt. 5c; oz. 30c. 
CARDOON 
LARGE SMOOTH SOLID. A large variety with 
broad ribs. It grows about 4 feet high, and is almost 
free of spines. 
Cardoon: Pkt. 5c; oz. 30c. 
CHERVIL 
By many this is preferred to parsley for garnishing, 
and its aromatic leaves are much used for seasoning and 
in salads. Sow early in the spring in rich, well pre¬ 
pared sand soil. 
Chervil: Pkt. 5c; oz. 15c. 
CHICORY 
LARGE ROOTED OR COFFEE. Sown in drills, the 
roots become well developed. When they are dried, 
roasted or ground, they become the chicory of com¬ 
merce, and are used in adulterating coffee. 
WITLOOF. Witloof is used principally as a win¬ 
ter salad. The seed should be sown in the open 
ground not later than June. The plants form long, 
parsnip-shaped roots which are lifted in the fall, 
trimmed of leaves, and stored in soil in a cool place 
until wanted for forcing. The roots can be forced in 
any warm cellar or room, requiring about one month 
to make edible sprouts. 
Chicory: Pkt. 5c; oz. 15c. 
Chicory 
CHIVES 
Chives are perfectly hardy little perennial members 
of the onion tribe and are grown exclusively for their 
tops, which are used wherever the flavor of onion is 
desired. Planted in small clumps in any common 
garden soil, they will grow readily. 
Chives: Pkt. 5c; oz. 75c. 
CORN SALAD 
Culture—Sow early in the fall or first of the spring, 
in shallow drills, about twelve inches apart. Cover 
lightly and if very dry occasionally water. To protect 
through the winter cover with straw or light evergreen 
brush. 
LARGE LEAVED. The best variety cultivated. 
Corn Salad: Pkt. 5c; oz. 15c. 
CRESS 
Culture—Sow peppergrass early in the spring in 
shallow drills, and every two or three weeks for a suc¬ 
cession; cut often, as it will continue to grow. The 
watercress must be sown on the margin of a stream or 
running water or in a very moist location. 
CURLED, OR PEPPERGRASS. Common and well 
known. Pkt. 5c; oz. 15c. 
TRUE WATERCRESS. Leaves tender and highly 
flavored. • Pkt. 5c; oz. 35c. 
Broccoli 
