Ad New 
Burpees TAMPALA 
BETTER THAN SPINACH 
David Burpee picking branches of Tampala at Fordhook Farms 
Tampala has an unusually long period of usefulness; it will not 
bolt or go to seed during hot weather. One sowing usually produces 
enough “‘greens’’ for the season. However, for a continuous supply 
of the most tender leaves, several successive sowings may be made 
10 days or 2 weeks apart. Entire plants when they become 5 or 
6 in. high make the most delicious greens, raw or cooked. 
Tampala is easy to grow. Sow seed outdoors the same time you 
plant beans, or any time after the ground becomes warm. Tampala 
is ready to eat in from six to eight weeks after sowing the seed. 
Where plants are grown singly, 2 ft. apart, they make a large, 
round plant 1% ft. and more across and 2 ft. high; use the 4 or 
5 inch tips of each branch and repeated cuttings may be made as 
new leaves and stems grow. 

1375 Burpee’s Tampala (7dam-pdal’-a) 
is a delicious green vegetable, the leaves of 
which are cooked, prepared and served like 
spinach but is better than spinach in many 
important respects. 
Tampala is so different in flavor to other 
vegetables used as ‘‘greens’’ that it is dif- 
ficult to compare it to any of them. It 
retains its tenderness for a longer time, has 
a consistency and flavor all its own, less 
irony and less puckery than spinach, more 
flavor, more body, and more food value 
than either spinach or chard—a pleasing 
change from all other ‘‘greens.’”’ It does 
well in hot weather and will keep on pro- 
ducing all summer. 
Tampala leaves are so tender that they 
require only five minutes to cook, with 
only the water that clings to the leaves 
when washed. Branches 4 to 5 in. in length 
may be quickly gathered instead of picking 
individual leaves. These young stem tips 
and leaves may be cooked together; the 
larger stems, up to the size of one’s little 
finger, may be separated from the leaves 
and cooked separately for 8 or 10 minutes 
as you would cook asparagus. The stems 
have a taste suggestive of artichokes. 
Young leaves, cut finely, make a refresh- 
ing salad. There are many ways to use 
Tampala; on the next page are four recipes 
we think you will like. 
Tampala is not a new creation, but a 
newly recognized vegetable here. It has 
been enjoyed by the Chinese and the people 
of India for centuries. 
Several years ago Rev. Earnest L. Lutz, 
a retired missionary, brought seed of this 
vegetable with him from Chungking, China, 
and gave some to David Burpee so that 
he might produce it in such quantities as 
to supply gardeners everywhere. 
In China, the plant is known by several 
names, but these names are difficult to 
pronounce and not suitable for use in Eng- 
lish or Spanish speaking countries. There- 
fore we have chosen the name ‘‘Tampala,” 
by which it is known in India. Tampala is 
a horticultural variety of Amaranthus gan- 
geticus L. We feel sure that you and your 
customers will like Tampala. 
1375 Burpee’s Tampala—}{ oz. 50¢; 14 oz. 90¢; oz. $3.25; 14 lb. $9.75; Ib. $29.00. 

4 W. ATLEE BURPEE CO., PHILADELPHIA, PA., and CLINTON, IOWA 
