EGGPLANT, 
Black Bea uty 
RADISH, 
Early Scarlet Globe 
ENDIVE 
Strictly a cool-weather crop: gets bitter 
at temperatures much above 80 degrees. 
Even moderately warm weather causes 
the plants to produce seed stalks. Plant 
very early. For late fall, sow early in 
middle autumn. Use last planting as 
late fall salad crop, and store surplus 
in cold frame or ceilar by digging each 
plant with ball of soil. Plant in shallow 
drills with rows spaced 18” apart. When 
4 inches tall, thin out to stand 6 inches 
to a foot apart. To blanch gather the outer 
leaves together and tie with soft twine or 
raffia. Do this when plant is nearly grown. 
Strings should be untied after a rain to 
permit leaves to dry and avoid rotting. 
FULL HEART or ESCAROLE—A strongly 
bunched mass of thick, slightly crumpled 
leaves, well blanched heart. Upright grow- 
ing plant about 12 inches in diameter, 71 
days. 
GREEN CURLED RUFFEC—Plants 16 to 18-in, 
in diameter, Fine fall variety, White, tender 
fleshy. 95 days. 
HERBS 
(Aromatic, Medicinal and Kitchen) 
ANISE—An annual—used for garnishing, 
seasoning and for cordials. Seeds have an 
aromatic flavor. Plants 14”. 75 days. 
ALL VEGETABLE SEEDS 
1d- 
UNLESS OTHERWISE NOTED 
Per 
Packet 
SWEET CORN, loana 
BASIL—SWEET— Annual; Ht. 12” to 18”. 
Leaves, green or dried, are chiefly used as 
a seasoning for soups, stews, etc. 85 days. 
BORAGE—Annual; Ht, 12-18”. Young tender 
leaves are used as salad and also used to 
flavor lemonade and other cooling drinks. 
80 days. 
CARAWAY — Biennial; Ht. 18-24”. Seeds 
used for flavoring, Young leaves and shoots 
used for flavoring salads, 70 days. 
CORIANDER — Annual; Ht. 24-30”. Seeds 
used for flavoring and in candy and to 
mask taste of medicine. 75 days. 
CHIVES—-Perennial; Ht. 6”. Tops, finely 
chopped for adding mild onion flavor to 
soups, stews, salads, etc, 80 days. 
DILL—Annual; 2’ to 3’. Seeds and leaves 
used for flavoring— especially for dill 
pickles. 70 days. 
FENNEL, SWEET — Biennial; Ht. 2’ to 4’. 
Leaves are used for garnishing, fresh stems 
tender, eaten raw like celery or in salads. 
Seeds used for flavoring. 60 days. 
MARGORAM, SWEET—Annual; Ht. |’ to 2’. 
Used for seasoning either fresh or dried. 
70 days. 
ROSEMARY—Perennial used as annual; 2’ 
to 4’, Fragrant odor and warm, pungent 
taste, acceptable seasoning. 
, SS 4 
BEANS, Fordhook Bush Lima 
SAGE—Perennial; Ht. 14” to 16”. Used for 
seasoning either fresh or dried, Matures in 
75 days. 
THYME—Perennial; Ht, 8” to 12’’. Aromatic 
foliage used as seasoning. 85 days. 
KALE OR BOLECOLE 
Early fall or spring sowing. Either in 
rows or broadcast. To produce large plants 
have rows 2! apart and thin to 2’ in rows. 
Leaves are best after coming of cool 
weather in fall. 
DWARF SIBERIAN—Hard and productive. 
Bluish green foliage. Leaves large and 
spreading, 65 days. 
KOHLRABI 
Sow seed in early spring or fall and 
when well established thin to 6” apart 
in the row. Even better to start it in 
beds and transplant same as cabbage. 
Planting at intervals of 10 days gives 
tender bulbs until hot weather. Must be 
used when young. Woody when old. 
EARLY PURPLE VIENNA (fr)—8 to 10-in. 
leaves on slender stems. Bulbs 2 to 3-in., 
globular purplish, Crisp, tender, greenish 
white flesh. 55 to 60 days, 
A GARDEN OF HERBS 
This year, why not plant an old fashioned herb garden? 
The yellow design in the background is the pattermof a 
typical old-fashioned garden of culinary herbs. This gar- 
den carries out the English““Knot” design, and includes 
Anise, Basil, Borage, Chives, Sage and Thyme. Many 
variations can be made«in the geometric design, but take 
care-to plant the taller herbs, such as Dill, Rosemary.and 
Fennel, in the center and use the lower growing herbs-for 
outlining the borders. 
