California Peppergrass
Some years ago we received from a customer a sample of seed which was called California Peppergrass. It was recommended as being extra fine for salads, dressing and garnishing, and unlike anything else known. We find it a very beautiful and valuable thing, and unlike anything else of the sort. It seems to be half way between a cress and a mustard. Its leaves are long and narrow, deeply laciniated, fimbriated and crinkled, making it one of the prettiest green foliage plants we ever saw. To the taste the leaves are sharp, and have much the flavor of Peppergrass. It is excellent when mixed with lettuce or other salads to which it imparts a very fine flavor. For garnishing there is nothing more beautiful. It grows very quickly, and to keep up a succession all summer several sowings must be made. We think its flavor much improved if bleached a few days before cutting by covering with boxes or boards. Pkt., 10c.
Some years ago we received from a customer a sample of seed which was called California Peppergrass. It was recommended as being extra fine for salads, dressing and garnishing, and unlike anything else known. We find it a very beautiful and valuable thing, and unlike anything else of the sort. It seems to be half way between a cress and a mustard. Its leaves are long and narrow, deeply laciniated, fimbriated and crinkled, making it one of the prettiest green foliage plants we ever saw. To the taste the leaves are sharp, and have much the flavor of Peppergrass. It is excellent when mixed with lettuce or other salads to which it imparts a very fine flavor. For garnishing there is nothing more beautiful. It grows very quickly, and to keep up a succession all summer several sowings must be made. We think its flavor much improved if bleached a few days before cutting by covering with boxes or boards. Pkt., 10c.