DILL 
Long Island Mammoth. 70 days. The green leaves are 
nice for flavoring soups, stews and sauces; also used 
extensively in a minced state with lettuce. The dry 
or green branches and seeds are much prized for 
flavoring dill pickles. 
ENDIVE 
CuLtTuRE.—This is a hardy vegetable, cultivated prin- 
cipally for a winter salad. Sow for a succession of crops. 
Tie the leaves loosely together to blanch them. 
Full-Heart Batavian. 89 days. This improved Escarolle 
has a large broad Jeaf and thicker, crisp and tender, 
well-blanched head. AlJJ-America Selection. Used 
like spinach or blanched for salad. 
Green Curled. 95 days. Has a very fine curly leaf, 
having a rich green color and blanches to a creamy 
white. 
FENNEL or FINOCCHIO 
CuLTURE.—Sow in June or July 4% inch deep in rows 
18 inches apart and thin to 6 inches in the row. The plant 
should be earthed up when half grown in order to blanch 
it. Cultivate like-celery. An cunce plants 100 feet, 4 
pounds an acre. 
Florence (or Italian). The variety used for home, 
market gardening and shipping. Plants grow 36 
inches high. Branching habit with dense, feathery 
foliage. 
HERBS 
Basil, Sweet. 85 days. Annual. The fresh leaves are 
chiefly used as a seasoning for soups, stews, sauces 
and meats. Very aromatic. 
Sage. Perennial. Leaves used for seasoning meats and 
poultry dressing. 
Summer Savory. 60 days. Annual. Used chiefly as a 
kitchen herb for flavoring salads, dressings, stews, and 
gravies. 
Sweet Marjoram. 70 days. Annual. Used for season- 
ing, either fresh or dried in special dishes, and‘in the 
manufacture of sausages. 
Thyme. 85 days. Perennial. Has aromatic foliage 
used for soups, stews, gravies, etc. 
KALE 
CuLtrurE.—For the fall crop sow seed in May in shallow 
drills and thin or transplant to stand about 2 feet apart 
each way. Cultivate like cabbage. 
Dwarf Blue Scotch. 50 days. Low-growing, compact, 
finely curled, bluish green leaves. 
Dwarf Green Curled Scotch. 55 days. The most 
popular variety of Kale which is used for fall and 
winter greens. The stalk grows low and compact. 
It bears an abundance of bright green, curly, tender 
leaves. The quality is much improved by frost. 
Dwarf Siberian. 60 days. Leaves green, plume-like. 
Broad, dwarf, spreading. Stands severe winter. 
Grows 16 inches tall. 
Tall Scotch. 60 days. Similar to Dwarf Green Scotch, 
but grows 24 to 30 inches tall, bearing leaves heavily 
curled and of bright, medium-green color. Very 
tender after being frosted. 
GREENS 
Spinach is most popular for boiled “‘greens” in early 
spring and fall, New Zealand Spinach in summer. 
But don’t forget Tendergreen and Mustard, Turnip 
and Beet tops, Collards and Kale. Boiled with fat 
meat, they are luscious. 
Sage 
Fennel 
Sweet Marjoram 
KOHLRABI 
CuULTURE.—Sow in shallow drills and thin or transplant 
the plants to about 6 inches apart. Kohlrabi grows rapidly 
and should be used when about half grown when the roots 
are about 2 inches in diameter. Start in hotbed for an 
extra-early crop. 
Early White Vienna. 55 days. A very early small- 
topped variety, growing about 3 inches in diameter. 
The flesh is greenish white, crisp, and has a wonder- 
ful flavor resembling cauliflower. This is the most 
popular variety. 
Purple Vienna. 62 days. Dwarf plant, having short 
green leaves with purple stems and veins. Bulbs 
are globular, purple, with tender white flesh. 
LEEK 
CuLturE.—Member of the Onion family with long, 
thick, blanched neck for soups, stews or creamed. Sow 
in early spring and thin to 4 to 6 inches apart in row. 
Draw soil up around plants to bleach. An ounce plants 
200 feet of row. 
American Flag. 140 to 155 days. A popular strain 
having long, thick, well-branched stem with large, 
medium-green, drooping leaves. The stems are 7 to 
8 inches long and 1 to 11% inches thick. 
Giant Musselburgh. 85 days. The hardy, long, thick- 
stemmed, medium-early Leek, with broad, deep 
green leaves. 
14 
BRISTOL SEED CO. 
