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 
_ CuLTuRE.—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 mproved Escarolle 
has a large broad Ieaf and thicker, crisp and tender, 
well-blanched head. All-America Selection. Used 
like spinach or blanched for salad. 
Green Curled. 95 days. Has a very fine curly leaf, 
novine a rich green color and blanches to a creamy 
white. 
FENNEL or FINOCCHIO 
CuLtuRE.—Sow 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 ounce 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 Jeaves 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 
CuLTuRE.—Sow seed in shallow drills and thin or trans- 
plant 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. 
Fennel 
Sweet Marjoram 
KOHLRABI 
CuLTURE.—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 ts 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 
Curture.—Member of the Onion family with long, 
thick, blanched neck for soups, stews or creamed. 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 1% inches thick. 
Giant Musselburgh. 85 days. The hardy, long, thick- 
stemmed, medium-early Leek, with broad, deep 
green leaves. 
14 
BRISTOL SEED Co. 
