
Giant Green Curled Endive 
Lends Endive 
Sow one ounce of seed for 150 feet of row. Plant 
three pounds to the acre. Sow in the Spring as 
soon as the earth is free from frost and replant 
to within 60 days of Autumn frost. Drill in rows 
14 in. to 20 in. apart, and thin the plants to 8 
inches. Tie up the loose leaves or cover with a pot 
to blanch the salad. This is one of the most palat- 
able Vegetables which can be used as a salad as 
well as a garnish to table vegetables. Endive can 
be boiled like Spinach. It is of rapid growth. The 
plants are of rosette shape and can be tied up and 
bleached pure white like Celery. Blanching great- 
ly improves the taste. 
Broad-Leaved Batavian or Escarolle — 90 Days. 
Foliage broad and flat, 16 inches in diameter— 
deep green leaves with thick midrib. Leaves 
are exceedingly palatable when well bleached. 
Stands dry weather better than any other sorts. 
Giant Green Curled or Ruffick—85 Days. This 
is a hardy growing variety, 16 to 18 inches in 
diameter, with deep green leaves. When tied up 
these plants of red footstalks bleach white very 
quickly. 
True Heart or Full Heart—86 Days. An Im- 
proved Batavian, only broader and thicker head 
at eating stage. Excellent shipping qualities. © 
White Curled—96 Days. A distinct variety of 
white or light-colored leaves. More delicate and 
smaller in form than the large green curled. 
Less astringent than the green; is slightly 
easier to bleach. 
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Because of their strong, spicy taste and odor 
Herbs are used generously in the preparation of 
food both in the home and in commercial kit- 
chens. To preserve, dry thoroughly, then rub the 
foliage almost to powder. Store in jars or bottles 
tightly corked. A number of herb varieties pre- 
viously imported from EHurope are unavailable. 
Herbs are very ornamental, many bearing really 
lovely flowers. Some are perennial, and when 
once established, may be preserved for years. Sow 
the seed very carefully in seed-beds about the 
middle of Spring, and the following Autumn or 
Spring transplant the perennials to convenient 
situations. Most Herbs prefer full sun. 

Herb—-Sweet Basil 
Anise—F lowers yellowish white. Roots and leaves 
somewhat like Celery. Use for garnishing, sea-. 
soning, and in cordials. Also used in bread, 
cake, cookies and candy. 14 to 16 inches tall. 
Seed should be sown where plants are to stand. 
Basil—Sweet Large Leaf— The clove flavored 
foliage is tall, light green and very aromatic. 
Stalks 18 inches, Excellent in omelets, soups, 
and as a garnishing for salad. Splendid in 
cheese or tomato dishes and in fruit drinks. 
Purple flowers. 
Borage—F lowers excellent for bees and for gar-— 
nishing cool drinks. Only the small tender leaves 
should be used. Flowers purple or violet, and 
are fine for house: decoration. 
Caraway—Used similarly to Anise as a season- 
ing for breads, confectionary and meats. Foli- 
age resembles Carrot and the flowers are white. 
Coriander—White flowers. Seeds used in confec- 
tionary and for flavoring beverages. 
Dandelion—Used in salads for its pungent taste. 
Fennel, Florence—Bulb is usually boiled and used 
in fish sauces. Blanched stalks can be eaten 
like Celery. 
Dill, Mammoth—Seed used for seasoning pickles, 
and foliage in salads. Flowers attractive yellow. 
Nasturtium—Seeds and leaves used in salads and 
pickles. 
Sorrel—Narrow leaved, can be eaten raw like Let- 
tuce, or boiled like Spinach. Endures 4 to 5 
years, Perennial. 

D. LANDRETH SEED COMPANY, CANAL STREET, BRISTOL, PA. 

