CHICORY 
Cichorium intybus 
CICCORIA CATALOGNA (RADICHETTA, ASPARAGUS) 60-65 days 
Popular for early greens, being a rapid growing annual; plant has appear- 
ance of dandelion, with young seed stalk used in a manner similar to 
spear of asparagus; both young leaves and seed stalk are edible, tender 
and of dandelion flavor. Asparagus type recommended for spring planting. 
CICCORIA CATALOGNA, QUARANTINE STRAIN 
Foliage only moderately cut, thus a greater leaf area per plant. Has only 
20-30 leaves per plant and grows partially prostrate. Asparagus type recom- 
mended for fall planting. 
CICCORIA CATALOGNA, SAN PASQUALE STRAIN... 65 days 
Foliage deeply cut, shorter than regular CICCORIA CATALOGNA and lighter 
in coior. 40-50 leaves per plant, erect and compact. This strain has a more 
attractive plant than the QUARANTINE STRAIN. Does not have the asparagus 
type shoot in center. 
MAGDEBURG, LARGE ROOTED (COFFEE) 
Roots are 12-14” long and 2” in diameter at top. Roots mature in 4 or 5 
months. Dried roots are ground and used as a substitute for, or an adul- 
terant of coffee. 
WITLOOF (FRENCH ENDIVE) . . . . = .  . 140-160 days 
Used extensively as a salad crop. Parsnip-like root must be graded, re-set, 
in cold frame or greenhouse in the North to produce a marketable product. 
Late growth or second growth forms compact, easily blanched head 4-6” 
long of crisp, tender leaves having distinctive sharp flavor. This is the 
endive for the epicure as a winter delicacy. 
CHIVES 
Allium schoenoprasum 
CHIVES 
Small, clustering, hardy perennial belonging to onion family; produces 
dense clusters ot fine onion leaves which are used in salads or soups and 
for garnishing. 
COLLARD 
Brassica oleracea var. acephala 
BLUE STEM 5 go ee 70-80 days 
Plants not as tall as CABBAGE, more spreading and broad-leaved without 
tendency to form loose head, blue green. 
CABBAGES@n Seren ee ae A 60-70 days 
Plants 18-24” tall; smooth, large, blue green, looseiy folded and crumpled 
leaves, used for greens in South; usually showing appearance of partially 
formed cabbage head. Developed from cross of GEORGIA COLLARD and 
WAKEFIELD CABBAGE. 
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