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—Flowers excellent for bees and for gar- 
” nishing cool drinks. Only the small tender leaves 
Be should be used. Flowers purple or violet, and 
are fine for house decoration. 

Ste eae anes 



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“ie hi Bloomsdale Double Extra Curled 
nN Kale 
Dwarf Blue Scotch—50 Days. Very finely curled 
leaves on short stem. Color: blue green. Dwarf. 
Compact. 
Dwarf Curled Scotch or Norfolk—55 Days. A 
very favorite sort for garnishing. Sometimes 
called Dark Green Moss Curled. Foliage dark 
green, very finely curled. An excellent variety 
of spreading habit, short stalk. 14 to 16 inches 
in height. 
Dwarf Siberian—60 Days. Foliage fiat, broad, 
' curled on edges, blue, hardy. Stands a most 
rigorous Winter. Very vigorous, 16 inches, large 
leaves, cumparatively plain, frequently grown 
for forage. 

Mammoth Dill 
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. x 
Dill, Mammoth—Seed used for seasoning pickles, 
and foliage in salads, Flowers attractive yellow. 
Nasturtium—Seeds and leaves used in salads and 
pickles. 
Sage—Perennial. One foot. Leaves used for sea- 
soning meats and poultry dressing. 
_Sorrel—Narrow leaved, can be eaten raw like Let- 
tuce, or boiled like Spinach. Endures 4 to 5 ee ae 
yeete.  F eron ae a Kohl Rabi— Purple Vienna 
| v “a gone One ounce of seed will plant 200 feet of row. 
Cn Plant four pounds per acre. This plant, used both 
for table and for cattle feeding, is a ‘Cabbage in 
f which the cultural development has been directed 
BIS yc Sele: to the stalk, not to leaf. Enlarged stems take the 
One ounce of seed will sow 100 yards of row. globular form of the Turnip and are the edible 
_ Four pounds to the acre. This is a very valuable part. Best eaten when the bulbs dre not very 
_ plant for greens. A curly, loose-leaved plant of large and remove outer skin before boiling. More 
_ the Cabbage family. Sow in the early Spring tender and sweet than Turnips. Culture i§similar - 
_ when the Oak is in full leaf, again in the early to Cabbage. Plant early and sow until hot weath- 
_ Autumn. Drill in rows of 2% feet, thin to 8 or er. Cover seed 1% in., sow in rows 12” to 18” 
. 20 inches, according to vigor of variety. apart. Thin plants to 5". 
_ Bloomsdale Double Extra Curled—50 Days. A 
superior sort, introduced by us in 1894, being Purple Vienna—60 Days. The bulb of this va- 
very curly, dark blue green, hardy, so short _ riety is purple. Green leaves with purple stems. 
4 stemmed that it rests practically on the ground, It should be cooked when not over two inches 
9 to 11 inches broad, spreading and far denser in diameter. In maturity it develops for use 
‘ in foliage than any other sort. Plants broader with the White Vienna. . 
: than a bushel basket and seem to hug the _ White Vienna —60 Days. Very choice stock. 
earth. More hardy than’ Dwarf Curled Scotch, .Short-leaved, bulb light green, very rapid in 
passing unharmed through the severest Winter _ growth. Fine in texture if eaten when not over 
as far north as Philadelphia. 9 inches high. _ two inches, Symmetrical in form. 
PICTURES AND CULTURAL NOTES ON EVERY PACKET _ 

