Asparagus Chicory
A good healthy and tasty substitute for the well known “Asparagus” and can be produced from seed the first year in abundance. The sprouts of this plant, when cut fresh, boiled in salt water, and served either warm, or as a salad, make a most excellent substitute for the genuine article. It can be blanched and eaten raw the same as celery and is preferred by many to that delicious vegetable. Pkt. 10C; oz. 45C
A good healthy and tasty substitute for the well known “Asparagus” and can be produced from seed the first year in abundance. The sprouts of this plant, when cut fresh, boiled in salt water, and served either warm, or as a salad, make a most excellent substitute for the genuine article. It can be blanched and eaten raw the same as celery and is preferred by many to that delicious vegetable. Pkt. 10C; oz. 45C
Large Rooted or Coffee
The dried and roasted roots are used quite extensively as a substitute for and an adulterant of coffee. The young leaves make an excellent salad in early Spring. Sow seed as early as possible in Spring in drills about 2 ½ feet apart, and thin out 6 inches apart in the rows and cultivate. Pkt. 5C; oz. 15C; 2 oz. 25C; ¼ lb. 40c.
The dried and roasted roots are used quite extensively as a substitute for and an adulterant of coffee. The young leaves make an excellent salad in early Spring. Sow seed as early as possible in Spring in drills about 2 ½ feet apart, and thin out 6 inches apart in the rows and cultivate. Pkt. 5C; oz. 15C; 2 oz. 25C; ¼ lb. 40c.
Witloof Chicory or French Endive
The famous winter salad. A delicious winter vegetable which is really a variety of chicory, but is sometimes called French Endive. Forms leaves like Cos lettuce and can be eaten raw as salad or boiled. Being available in Winter, will make a profitable crop. It can be easily grown by anyone. The seed should be sown in the open ground not later than June, in drills twelve to eighteen inches apart, thinning out the plants so that they will stand not closer than three inches. The plant forms long parsnip-shaped roots and these should be lifted in the Fall, cutting off the leaves and then stored in soil in a cool place until wanted for forcing. The roots should be planted in a trench 16 to 18 inches deep and placed upright about 1 ½ to 2 inches apart. It requires about one month to force the roots and the heads are cut off with a small portion of the root attached. Pkt. 5C; oz. 25C; 2 oz. 45C; ¼ lb. 75c.
The famous winter salad. A delicious winter vegetable which is really a variety of chicory, but is sometimes called French Endive. Forms leaves like Cos lettuce and can be eaten raw as salad or boiled. Being available in Winter, will make a profitable crop. It can be easily grown by anyone. The seed should be sown in the open ground not later than June, in drills twelve to eighteen inches apart, thinning out the plants so that they will stand not closer than three inches. The plant forms long parsnip-shaped roots and these should be lifted in the Fall, cutting off the leaves and then stored in soil in a cool place until wanted for forcing. The roots should be planted in a trench 16 to 18 inches deep and placed upright about 1 ½ to 2 inches apart. It requires about one month to force the roots and the heads are cut off with a small portion of the root attached. Pkt. 5C; oz. 25C; 2 oz. 45C; ¼ lb. 75c.