H 

Mark Means Company, 1945 Annual Seed Catalog, Lewiston, Idaho 
21 

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Brussels Sprouts 
MISCELLANEOUS SEEDS 
ALL SEED ON THIS PAGE POSTPAID 
BRUSSELS SPROUTS—These are miniature cabbages pro- 
duced from the side of the stalk. They are regarded as a 
great delicacy cooked and served in the same manner as 
_ cauliflower. Sow in hot beds in March or April and in the 
— 
~ 
ale 
open ground in May. Cultivate the same as cabbage. 
Price: Pkt. 10c. 
COLLARDS—A plant similar to cabbage. It does not, how- 
ever, produce a head. The center leaves are very tender 
and used as a pot herb. Are also desirable as greens for 
poultry and rabbits. Cultivate same as cabbage except 
plant 3 feet apart each way. 
Southern Georgia—tThis is the old favorite. 
leaves. Price: Pkt. 5¢;,0z. 15¢; 1% Ib. 50c. 
Light green 
CRESS or PEPPER GRASS—Grows very quickly from seed 
Used with lettuce to which it adds 
Leaves are curled and very orna- 
oz. 25¢; 1% Ib. 80c. 
sown thinly in drills. 
an agreeable pungency. 
mental. Price: Pkt. 5c; 

EGG PLANT—Should be started in hotbeds and trans- 
planted, using same methods as for tomatoes. 
New York Improved—This variety is the general favorite 
for both market and home gardeners. Very prolific, usu- 
ally produces 4 to 6 large fruits to a plant. Color dark 
purple. Price: Pkt. 10c. 
ENDIVE—Culture same as for lettuce. Very hardy. Grown 
principally for winter salad. 
Green Curled—Hardy, vigorous grower, with deep green 
leaves. Price: Pkt. 5c; oz. 25c, 


KOHLRABI—This vegetable is a cross between a cabbage 
and a turnip. The edible portion is the large bulb, which 
forms on the stem above the ground. The bulbs have a 
mild, delicate, cabbage-like flavor. The plants are hardy 
and the seed may be sown practically all the year around. 
Plant like turnips and thin to 6 inches apart in row. One 
ounce of seed will produce 2000 plants. 
Early White Vienna—Flesh white and tender. Price: Pkt. 
10c. 
PARSLEY—Culture same as lettuce. Parsley is used mostly 
for seasoning and garnishing. Its flavor is exceedingly 
pleasant. 
Champion Moss or Triple Curled—The most popular vari- 
ety for both the home and market garden. Price: Pkt. 5c; 
oz. 15c. 
TOBACCO, Connecticut Seed Leaf—Hardy, and the best 
adapted to cooi localities. Grows to a height of about 5 
feet. Price: Pkt. 5¢; oz. 50c. 

HERBS 
ANISE—An annual, cultivated principally for the seed, 
which has a fragrant-smell and pleasant taste. Used for 
medical purposes; leaves used for garnishing and flavor- 
ing. Price: Pkt. 10c. 
CATNIP—Perennial. Leaves and young shoots used for 
flavoring. Price: Pkt. 10c. 
DILL—One of the most widely grown herbs. The seed are 
used in soups, sauces and stews. The stems, leaves and 
flower heads are used to make dill pickles. Price: Pkt. 
10c. 
FENNEL—Used for garnishing and fish sauces. Price: 
Pkt. 10c. 
SUMMER SAVORY—A hardy annual. When dried the 
stems, leaves and flowers are used for flavoring soups and 
dressings. Price: Pkt. 10c. 
SWEET MARJORAM—The tops are used either green or 
dry for seasoning. Price: Pkt. 10c. 
THYME — Used for flavoring soups, sauces, dressings. 
Price: Pkt. 10c. 
