CORN ; 
64 Eggplant, Endive, Herbs Kile Main Uses Days 
SS ee hI RR LID mas Pena eS s 
FLORIDA MARKET M 88 
A new variety of the Fort Myers Market type developed by Dr. Phares Decker, of the 
Florida Experiment Station at Gainesville, for resistance to Phomopsis blight. Ours is 
the “Cook” strain, which is somewhat more uniform than the original introduction. 
PLANT—=30 to 36 inches tall, hardy; strong, upright, compact growth. Yields well. 
FRUIT —Long oval; blackish purple in color; fairly uniform. 
FORT MYERS MARKET M 38 
Well known in the South; valuable for its ability to withstand drought and for the fine 
appearance and market acceptance of its fruit. 
PLANT—230 to 36 inches tall; upright, compact growth. Hardy and productive. 
FRUIT —5 % to 6% inches long, 4 inches in diameter, oval, slightly thicker near blos- 
som end. Blackish purple color. Uniform shape and good quality. 
Chicorée Endive—Scarole Indivia—Cicoria Scarola 
Endivien EN D IVE Endivia—Escarolo 
Cichorium endivia 
FLORIDA DEEP HEART HMS 90 
Batavian Full Heart 
Esearole 
A fine variety, improved over the old Batavian Broadleaved. Leaves medium dark with 
crumpled outer surfaces; not as finely cut as Ruffec. Plants 12 to 16 inches across, 
growing in a dense mass and fairly upright so that the heart, composed of younger 
leaves and broad midribs, becomes well blanched. Widely used for market and shipping. 
All America Selections Silver Medal 1934. 
GREEN CURLED RUFFEC MS 93 
Green Curled Green Ribbed 
Dark green, finely cut but deeply cut and fringed leaves. Plant 12 to 15 inches across, 
easily tied for blanching. Leaves used for garnishing; the blanched hearts for salad. 
Midribs light green. 
HERBS and MISCELLANEOUS VEGETABLES 
Since ancient times the various parts of the aromatic herb plants have been used in 
cookery for flavoring purposes. Savory herbs, like spices, possess pleasing odors and 
tastes which season, enrich, or otherwise alter the taste of certain foods. 
In addition to their value as flavoring agents, herbs, by virtue of their ornamental ap- 
pearance, can be used in gardens to add beauty and fragrance to home surroundings. 
BASIL, SWEET Annual 
Ocimum basilicum 
Highly aromatic leaves produced on a plant about 1% feet tall. The leaves can be used 
either fresh or dried, in soups, sauces, and cucumber pickles. 
BORAGE Annual 
Borago officinalis 
The young leaves are chopped fine for use in salads and sauces. Plants are highly 
branched and grow about 20 inches tall. 
