CELERIAC—Turnip Rooted Celery 
Giant Smooth Prague 110 days 
Plant—spreading, celery-like in character. 
Root—2 to 3 inches in diameter, bulbous and knobby. 
Bulbs used chiefly for flavoring in soups because of delicious celery-like flavor. 
CHERVIL 
Curled 60 days 
Resembling parsley, it has finely curled bright green leaves. They are pungently 
aromatic and used for garnishing and flavoring. 
CHICORY 
Large Rooted Magdeborg 120 days 
Plant—15 inches tall, medium green, up- 
right dandelion-like foliage with fairly 
narrow leaves. 
Root—12 to 14 inches long, tapered and 
white. 
The dried, ground, roasted roots are often 
mixed with coffee. Leaves can be fed to 
poultry as a tonic. 
Witloof or French Endive 140 days 
Plant—15 to 18 inches, smooth, long, me- 
dium dark green, slightly darker than 
Magdeborg. 
Inner leaves and heart are used in salads. 
In the fall, roots can be reset and forced 
indoors. The resulting second-growth 
crown is self-blanching and excellent 
for winter-time salads. 
CHIVES 
Plant—10 inches tall, bushy with thin onion-like leaves. 
A hardy perennial of the onion family. Stems are used for flavoring soups, salads, 
stews and the purple flowers are highly decorative. 
COLLARDS 
Cabbage 70 days 
Plant—24 to 30 inches tall, large, bluish- 
green crumpled leaves that form a loose 
head with cabbage flavor. 
Used for greens principally in the South 
where the summer climate is too warm 
for cabbage. 
True Georgia 80 days 
Plant—30 to 36 inches tall, upright, large 
blue-green crumpled leaves. 
A leafy, non-heading plant of the cab- 
bage family that produces greens under 
adverse conditions of heat and poor soil. 
Grown chiefly in the South. 
PAGE 26 
One of Northrup, King & CouriSweet Corn Trial Grounds Near Minneapolis 
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