
HERBS 
(Aromatic, Medicinal and Kitchen) 
| Every ‘garden has a place for herbs. 
| In the vegetable garden or for their 
ornamental appearance in the flower 
| garden. 
| Anise—An annual—used for garnish- 
ing, seasoning and for cordials. Seeds 
| have an aromatic flavor. Plants 14 
inch. 75 days. 
| Basil, Sweet—Annual; Ht. 12 to 18 
inches. Leaves, green or dried, are 
| chiefly used as a seasoning for 
| soups, stews, etc. 85 days. 
| Borage—Annual; Ht. 12-18 in. Young 
tender leaves are used as salad and 
also used to flavor lemonade and 
other cooling drinks. 80 days. 
Caraway — Biennial; Ht. 18-24 in. 
Seeds used for flavoring. Young 
| leaves and shoots used for flavor- 
! ing salads. 70 days. 
| Coriander—Annual; Ht. 24-30 inches. 
| Seeds used for flavoring and in 
candy and to mask taste of medi- 
cine. 75 days. 
Chives—Perennial; Ht. 6 inches. Tops, 
finely chopped for adding mild onion 
| flavor to soups, stews, salads, etc. 
| 80 days. 
Dill—Annual; 2 to 3 feet. Seeds and 
leaves used for flavoring—especially 
for dill pickles. 70 days. 
| Fennel, Sweet—Biennial; Ht. 2 to 4 ft. 
Leaves are used for garnishing, 
fresh stems, tender, eaten raw like 
celery or in salads. Seeds used for 
flavoring. 60 days. 
| Margoram, Sweet—Annual; Ht. 1 to 2 
| feet. Used for seasoning either fresh 
| or dried. 70 days. 
Rosemary—Perennial used as annual; 
2 to 4 feet. Fragrant odor and warm, 
pungent taste, acceptable seasoning. 
| Sage—Perennial; Ht. 14 to 16 inches. 
| Used for seasoning either fresh or 
| dried. 75 days. 
| Thyme—Perennial; Ht. 8 to 12 inches. 
| Aromatic foliage used as seasoning. 
| 85 days. 

KALE OR BORECOLE 
Early fall or spring sowing. Either in 
rows or broadcast. To produce large 
plants, have rows 2’ apart and thin to 
2' in rows. 
Dwarf Blue Curled Scotch — Wide 
spreading, fine curled blue-green plant, 
plume-like leaves. Use as a vegetable 
and for ornament. Exceptionally uni- 
form. 55 days. 
Dwarf Siberian—Hard and _ productive. 
Bluish green foliage. Leaves large and 
spreading. 65 days. 
KOHLRABI 
Sow seed in early spring or fall and 
when well established thin to 6” apart 
in the row. Even better to start it in 
beds and transplant same as cabbage. 
And planting at intervals of 10 days 
gives tender bulbs until hot weather. 
White Vienna Early (fr)—8 to 10-in. 
leaves on slender stems. Bulbs 2 to 
3-in., globular, light green. Crisp, ten- 
der, clear white flesh. 55 to 60 days. 
LETTUCE 
Keep lettuce growing rapidly for best 
results. A light, rich soil needed for 
this. Earliest varieties must be started 
from seed in cold-frame. As soon as 
open ground can be worked trans- 
plant. For later use, sow seed in open 
ground as soon as weather is favor- 
able. Keep rows 12” to 18” apart. 
Thin plants in rows 4” to 8’ depend- 
ing on variety. 
Heading or Cabbage 
Bibb—FEarly, small headed lettuce of 
excellent quality and flavor. Perfect for 
home gardens. Very smooth, dark green 
leaves, bleaching to a rich yellow. 
Big Boston or Mammoth Boston—Pop- 
ular for cold frame forcing and outside 
culture. Medium, compact heads with 
creamy yellow heart. Smooth, glossy 
leaves, edges wavy, and slightly tinged 
with reddish brown. 75 days. 

ICEBERG LETTUCE 
Great Lakes—All-America award. An 
outstanding new Iceberg or Crisp-head 
type. A summer lettuce that stands heat 
well and is very resistant to tip burn. 
Heads medium size, solid, crisp. 
Iceberg—Late, large variety. Compact 
heads, crumpled, crisp and _ sweet. 
Leaves light green, slightly brown on 
edges. 85 days. 

Imperial No. 44 (Improved Iceberg)— 
A sure leader even during dry hot 
weather. Heads medium large, slightly 
flattened, extremely compact. 82 days. 
Imperial No. 847 (Florida Iceberg)— 
Heads are of good size and solid. Does 
well in hot weather and is resistant to 
tip burn. Very hardy. 83 days. 
White Boston—Light-green leaves, free 
from brown tint. Buttery yellow heart, 
of excellent quality. 76 days. 
White Paris Cos or Trianon—Medium 
large self-folding, dark green loaf 
shaped heads. Greenish-white, well 
blanched interior. 66 days. 

OAKLEAF LETTUCE 
Loose Leaf Varieties 
Black Seeded Simpson—Light 
frilled and crumpled. 45 days. 
green, 
Oakleaf—The most popular leaf lettuce 
for home gardens. Rich, dark green 
leaves, tender and delicious. Outstand- 
ing resistance to hot weather. 
Simpson’s Early Curled—Also called 
Farly Curled Silesia. Early, hardy and 
dependable. Non-heading. Leaves large 
frilled, crumpled, light green; form a 
compact bunch at center. 45 days. 


The kind of lettuce 
you can grow at 
home — _ really crisp, 
fresh leaf lettuce—is the kind every 
master chef sighs for and can't get 
As soon as your soil is workable, plant 
a row of black Seeded Simpson, or 
Oak Leaf. Or if you like head lettuce, 
try Big Boston, a butterhead full-flavored 
kind you can’t buy on the market. 
Hot weather is hard on most lettuce, 
but try Great Lakes: you'll be surprised 
how well it grows and how slowly it 
bolts to seed. And you'll be delighted 

The Old Gardener on LETTUCE 
with its good crisp 
head lettuce flavor. 
For a real treat, try 
Oak Leaf. It com- 
bines the wonderful 
flavor and quality of 
leaf lettuce with the 
productivity and 
crispness of head let- 
tuce. If allowed to stand, it produces 
loose heads. 
Remember that lettuce is a fast-growing, 
rich feeding crop. Give it plenty of 
water. And use your compost or well- 
rotted manure liberally on the lettuce 
row. A light sprinkling of nitrate of 
soda will pay, too, because lettuce 
thrives on lots of nitrogen. 
The lettuce varieties illustrated here are: 
1—Prizehead; 2—Icekerg; 3—Romaine. 
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