— SWISS CHARD 
Leaves are cooked and served like spinach and the mid-ribs like asparagus, or 
both may be cooked together. Leaf-stalks make delicious fritters. Cutting may 
be done by removing outer leaves of various plants, thus allowing the center and 
remaining leaves to grow, or entire plants may be cut off a couple inches above the 
crown and new leaves will be produced. A healthful and nutritious, easily grown 
vegetable. Chard stands hot weather and is an abundant, continuous yielder. 
153 Burpee’s Rhubarb Chard © ~— distinc 
60 days. Introduced by Burpee in 1941. A Swiss Chard that looks 
like rhubarb. The leaf-stalks, considered by many as the most deli- 
cious part of the chard plant, are bright but delicate, translucent . 
crimson}; the rich color extends out through the veins into the dark 
green, heavily crumpled leaves. Easily grown, thrives everywhere. 
You will enjoy the different, tasty, delicious flavor of Burpee’s 
rhubarb chard. Vigorous, upright grower. We offer a reselected strain. 
. : Pkt. 25¢; oz. 55¢; 14 lb. $1.50; 14 Ib. $2.75 
135 Burpee’s Fordhook Giant ©— rua 
60 days. Introduced by Burpee in 1924 and named for Burpee’s Ford- 
hook Farms. Leaves are rich dark green, much crumpled or savoyed, 
and when grown well, will measure 10 in. in width and 2% ft. in length; 
‘texture is thick and fleshy. The pearly white stalks make an excellent 
dish prepared like asparagus as do the broad midribs of the leaves. 
Pkt. 15¢; oz. 35¢; 4 1b. 90¢; 14 lb. $1.60 
136 Large Ribbed White 60 days. Grown mostly for the broad, 
white, tender mid-ribs of the large, smooth green leaves. The succulent 
foliage is of thick texture and has a nice flavor when cooked like spinach. ee 
Pkt. 10¢; oz. 30¢; %4 1b. 75¢; 1% Ib. $1.25 Burpee’s Rhubarb Chard 
137 Lucullus 60 days. Well-known variety for which some culinary 
experts claim first place on account of its mild, spinach-like flavor. Light . 
green, heavily savoyed, crumpled leaves grow to large size. The thick, How to Grow Swiss Chard 
fleshy, broad white stalks are splendid for creaming like asparagus. Sow seed any time from early spring until 
A ce nal rsh midsummer in rows 18 to 30 in. apart; cover 
Pkt. 10¢; oz. 35¢; 1/4 Ib. 90¢; 1/2 Ib. $1.60 with % in. of soil. When seedlings are 3 to 4 
in. high, thin 8 to 10 in. apart in the row. 
1002 Perpetual or Spinach Beet 50 days. A form of leaf The plants are quite hardy and will yield 
beet somewhat similar to chard; smooth green leaves with mid-rib a ena ee ae ae exdata zee 
hardly noticeable. Resistant to heat and tie aoe summer sub- vicld heavily wherever! beciaicanibe eraser 
stitute for spinach. Quick grower and produces for a long time. A pkt. will sow 25 ft. of row; an oz. 100 ft. 
Pkt. 15¢; oz. 35¢; 1% lb. 90¢; 1% lb. $1.45 
Burpee’s TAMPALA summer spiNAcH 
Amaranthus gangeticus 
First introduced in America 
by Burpee in 1944 
Within 6 to 8 weeks from sowing, Tampala is ready 
to use when the entire plants make the most deli- 
cious “‘greens”’ either raw as a salad or cooked as you 
would spinach. Asa cooked, canned or quickly frozen 
green, Tampala is, in the opinion of many, superior 
to spinach or Swiss Chard—more appetizing color, 
flavor more delicious, shrinks very little, holds its 
color better and is easier to prepare. The young 
leaves are so tender they require only a few minutes 
to cook; stems may be cooked like asparagus, their 
flavor being suggestive of artichokes. Try Tampala. 
1375 Burpee Tampala—zigiht green 
Delicious green vegetable raw or cooked which has been 
enjoyed by the Chinese and the people of India for cen- 
turies. Introduced by us as ‘‘Tampala’”’ by which name 
it is known in India. Leaves are light green in color. 
Pkt. 20¢; 14 oz. 80¢; oz. $2.25 
1377 Burpee Fordhook Tampala 
Darkest green-leaved selection of this newly recognized 
green leafy vegetable which has an unusually long 
period of usefulness in the summer garden. 
Pkt. 25¢; 14 oz. $1.00; oz. $3.00 
How to Grow Tampala 
Being a so-called hot-weather plant, seed should not be 
sown until.the soil has become thoroughly warm. Make 
several successive sowings 10 days to 2 weeks apart and, 
for the most tender leaves, use entire young plants when 
6 to 10 in. high. However, a plant may be left every 2 ft. 
and leaves picked as they mature. 
Grow Burpee Seeds—Burpee Seeds Grow. . 113 
> 
