Mark Means Company, 1946 Annual Seed Catalog, Lewiston, Idaho 21 
MISCELLANEOUS SEEDS 
ALL SEED ON THIS PAGE POSTPAID 

Brussels Sprouts 
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 
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—This is the o!d favorite. Light green 
leaves. Price: Pkt. 5c; oz. 15c¢; 1/4 Ib. 50c. 
CRESS or PEPPER GRASS—Grows very quickly from seed 
sown thinly in drills. Used with lettuce to which it adds 
an agreeable pungency. Leaves are curled and very orna- 
mental. Price: Pkt. 5c; oz. 25c; 14 Ib. 80c. 

Egg Plant 
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, Seen 
principally for winter salad. 
Green Curled—Hardy, vigorous grower, with deep green 
leaves. Price: Pkt. 5c; oz. 25c. 
Vee, 


Kohlrabi 
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 coo! localities. Grows to a height of about 5 
feet. Price: Pkt. 5c; oz. 5Cc. 
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. 
D!ILL—One of the most widely grown herbs. The seed are 
used in soups, sauces and stews. The stems, leaves and 
lower 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, 
Price: Pkt. 10c. 
sauces, dressings. 
