SEED GROWERS 
27 
ENDIVE 
Culture. Endive, or winter lettuce, used as a salad, as greens or 
garnishing, is usually planted one-fourth inch deep in ai seed bed in mid¬ 
summer, and when convenient after a month transplanted, to stand 1 foot 
apart in 18-inch rows. When almost grown and about 2 weeks before 
ready to use, it is blanched by tying the leaves together with soft cord, or 
the blanching is done by turning! a flower pot or tile over each plant, or 
by blanching with earth, like celery. The blanching removes the green 
plant’s acrid taste. The plant may be, but seldom is, used as an early 
spring crop. Three to five pounds of seed plant an acre. Number of 
days is from planting seed to edible stage. 
BROAD LEAF BATAVIAN — ESCAROLE 90 Days 
One of the best varieties for salads. Leaves of upright growth, broad, 
more or less twisted and waved; bright deep green, with a nearly white 
mid-rib. Inner leaves form a fair head which blanches a creamy white. 
GREEN CURLED 95 Days 
Plant 16 to 18 inches in diameter, tufty and full in center; mid-rib an inch 
broad, white, thick, tender and fleshy; blanches readily. Good fall variety. 
MOSS CURLED 95 Days 
More finely curled, with a heavier and more dense plant than Green 
Curled. 
WHITE CURLED 100 Days 
The divided leaves are of a very light yellowish-green color which 
blanches almost white. 
FULL HEART BATAVIAN 88 Days 
An improved strain of Broad Leaved Batavian, with larger leaf and broad¬ 
er, thicker head at eating stage; earlier in maturity. The plant is medium 
large with compact, well-blanched heart of infolded broad leaves, thick 
and buttery in texture. Excellent for market gardeners and shippers. 
FRENCH ENDIVE. See Witloof Chicory. 
HERBS 
In borders and irregular parts of the garden it will prove profitable 
to grow a few herbs. Their use gives new and unusual flavors, pleasing 
aromas and perfumes and some medicines that are as serviceable as can 
be purchased. Exact cultural directions suited to them all is impossible. 
Give them generally the care given vegetables or flowers. Where the 
foliage is to be used, cut the young" stems on a dry day, wilt in the sun, 
dry in the shade and either hang up in bunches or store in air-tight 
glass jars. 
ANISE 
A hardy annual used for medicinal purposes and for seasoning and flavor¬ 
ing. 
BALM 
A perennial used for a medicinal tea, and a beverage of lemon-like flavor. 
BASIL, SWEET 
An annual used for seasoning sauces, soups and meats. 
BORAGE 
A hardy annual grown for bee pasture; also used for flavoring. 
CARAWAY 
In its second year this biennial produces seed for flavoring pastry, etc. 
CATNIP 
Perennial. The leaves are used for seasoning. 
CORIANDER 
An annual grown for the use of its seed in confectionery and liquors. 
