10 QUALITY SEEDS FOR THE HOME GARDEN 
Deep Heart Endive is commonly known in the 
market as Chicory while the broad leaf type on 
the right is called Escarole. 
grow and fine for salads. 
ENDIVE 
Vitamins A b, C b, 
Pkt. will sow 15 ft. row, an ounce 100 ft. 
Fine for salads in fall and winter and is 
easily grown. May be sown anytime until mid- 
summer. Best quality endive is produced in 
the fall from seed sown about July Ist. Before 
hard freezing weather cover with corn stalks 
to protect it for use into the winter. 
*288 DEEP HEART FRINGED (Chicory): 
90 days. The leaves are broad and are fine- 
ly curled — fringed at the edges. It is a 
strong, robust plant and produces fine deep 
hearts when fully grown. It is tender and 
makes most appetizing and attractive salads. 
Pkt. 20¢; oz. 35¢. 
289 FULL HEART BATAVIAN (Escarole): 
90 days. ‘This is the best variety of broad 
leaved endive. Plants medium large with 
very deep, full, compact, well blanched 
hearts of infolded, broad leaves that are of 
thick butter texture. Pkt. 20¢; 0z. 35¢. 
HERBS 
278 BASIL, SWEET: ‘The leaves, green or 
dried, are used for flavoring many foods — 
soups, stews, salads. Pkt. 20¢; 1% oz. 50¢. 
*274 DILL, Long Island Mammoth. 70 days. 
Larger and much superior to common dill. 
Very easily grown for making “Dill Pickles”; 
fine for flavoring too. Pkt. 15¢; oz. 30¢. 
279 THYME: Small perennial; the aromatic 
foliage is popular for seasoning many foods. 
Protect with straw in winter. Pkt. 25¢; 
Yo oz. 90¢. 
280 SWEET MARJORAM: ‘The dried fra- 
grant leaves are fine for seasoning meats and 
poultry dressing; also used fresh in salads. 
Pkt. 25¢; 4 oz. 70¢. 
281 SUMMER SAVORY: ‘The small leaves 
may be used fresh or dried on the stems. 
Excellent for flavoring meats and stuffings. 
Pkt. 20¢; % oz. 50¢. 
*282 SAGE, BROAD LEAVED: True peren- 
nial and when once started will last for 
years. Home grown sage leaves are much 
better than the commercial product for sea- 
soning. Pkt. 35¢; 14 oz. 70¢. 
Both are easy to 
ROBSON’S CALENDAR 
Your copy of our 1953 calendar (14 x 
17 inches) shows all the months at a 
glance; each day is numbered. Just the 
calendar for the office, home, or barn. 
Free for the asking. 
FENNEL 
Fennel is grown in home and market gar- 
dens for the large bulb produced at the sur- 
face of the ground. It has a pleasant anise- 
like flavor and is used as a cooked vegetable or 
fresh in salads. -When the plants are half- 
grown, drag earth up to them to blanch the 
bulbs. 
276 FLORENCE: 110 days. Plants are 2 to 
3 ft. tall; a reliable producer of firm, even 
bulbs. Pkt. 20¢; 14 oz. 30¢. 
KOHL RABI 
Vitamins b, C 
Pkt. will sow 15 ft. row 
The edible portion is a large bulb produced 
on the stem above the ground and which, if 
used when young, 2 to 21% in. across, is most 
delicious. For a continuous supply sow every 
two weeks until hot weather. 
*295 EARLY WHITE VIENNA: 55 days. 
Bulbs flattened globe shape, pale green; in- 
terior is white, mild, crisp, and tender. 
When cooked it has a more delicate flavor 
than turnip and is not as watery. The bulbs 
become very tough as they grow older. 
Pkt. 20¢; 14 02. 45¢; oz. 75¢. 
Vitamins A b, C B, 
Pkt. will sow 15 ft. row 
Kale is used for “greens” or garnishing dur- 
ing the late fall and winter. The young 
tender shoots are distinctively flavored and 
are rich in vitamins. Quality is improved by 
frost. Early sowings will give fully grown 
plants; a sowing in July furnishes the ten- 
derest, highest quality leaves. 
*293 DWARF SCOTCH CURLED: 55 days. 
A very hardy and most attractive dark blue- 
green, low spreading variety growing 16 to 
20 inches tall. Leaves are very finely curled. 
Pkt. 15¢; 0z. 35¢; 14 Ib. 90¢. 
LEEK 
Leek is a kind of onion that does not form 
any bulb, but grows in a long thick stem, 
which is blanched by drawing earth around 
it. When blanched it makes an appetizing 
salad, or can be eaten like green onions. The 
seed is sown in the spring and is ready for use 
in the fall. Given a little protection with soil, 
it will last over winter. 
297 AMERICAN FLAG: 150 days. A popular 
gardeners’ variety with long, thick, well 
branched stems. Pkt. 20¢; 14 0z. 50¢; oz. 90¢. 
LOOSE-LEAF LETTUCE VARIETIES 
*315 SALAD BOWL: 50 days. All-America 
Winner 1952. An outstanding leaf lettuce 
variety introduced a year ago that has made 
many friends. It is an ideal home garden 
lettuce for it stays crisp, tender and free 
from bitterness longer than any other va- 
riety even in mid-summer heat. Make a 
planting in May, June and July for top 
quality lettuce all season. Each plant 
makes an attractive rosette of wavy, notched 
leaves closely set on short center stems. 
Salad Bowl is a distinctive loose-leaf type 
of the highest quality. Pkt. 25¢; 14 oz. 50¢; 
oz. 80¢. 
*311 BLACK SEEDED SIMPSON: 45 days. 
The most popular loose leaf lettuce for the 
home garden. Plants are large, attractive, 
compact, with broad, frilled light green 
leaves that are of fine, crisp texture and 
splendid quality. We highly recommend 
it. Pkt. 154; Y% oz. 25¢; oz. 40¢. 
314 PRIZEHEAD: 45 days. A loose-leaved 
variety of fine quality. Leaves are heavily 
tinged with red; very crisp, sweet and 
tender. A popular variety; bolts to seed 
earlier than other varieties. Pkt. 15c; 14 oz. 
25¢; oz. 40¢. 
312 GRAND RAPIDS: 45 days. Produces 
large, broad, tender, well curled leaves. 
Preferred by many for greenhouse use. Out- 
doors will bolt sooner than Black Seeded 
Simpson. Pkt. 15¢; 14 oz. 25¢; oz. 40¢. 
“T like the descriptive matter in your catalogue 
—not extravagant, sensible and accurate.” 
Feb. 7, 1952 R. C. Allen 
Harbor Beach, Michigan 
“Used your Wando peas last year. Summers 
very hot here. Ordinary peas bear so little that 
had given up planting peas until I tried your 
Wando variety.” 
Mrs. C. J. Spence 
April 25, 1952 
Juliaetta, Idaho 
Dr. Knickerbocker of Geneva, N. Y. says: “Gar- 
dening is an interesting and healthy hobby for 
the active worker who retires.” Dr. Knicker- 
bocker not only recommends it but practices it. 
No one in Geneva grows finer vegetables and 
certainly no larger heads of Salad Bowl lettuce. 
If you haven’t tried Salad Bowl, you should —it 
has" quality and doesn’t go to seed like other 
varieties. 
FOR ROBSON’S SELECTED GLADIOLUS AND DAHLIA VARIETIES TURN TO PAGE 31 
