Common or Wilde
Used in Barbe de Capucin , a salad much made in France. Sown in June, the roots are transplanted in autumn into sand in a cellar. The young shoots form the Barbe de Capucin. Pkt., 5c; oz., 15c; ¼ lb., 40c; lb., $1.25.
Used in Barbe de Capucin , a salad much made in France. Sown in June, the roots are transplanted in autumn into sand in a cellar. The young shoots form the Barbe de Capucin. Pkt., 5c; oz., 15c; ¼ lb., 40c; lb., $1.25.
Large-rooted Magdeburg
Roots are the Chicory of commerce. Pkt., 5c; oz., 10c; ¼ lb., 25c; lb., 75c.
Roots are the Chicory of commerce. Pkt., 5c; oz., 10c; ¼ lb., 25c; lb., 75c.
Witloof
May be sown in May and June in drills. Transplanted or thinned to 6 inches, treat as Endive, except that in the latter part of summer or fall it should be gradually banked up like Celery. The stalks, when blanched, make a delicious salad. It is also used by the French as a boiled vegetable, dressed in the same manner as Cauliflower. Pkt., 5c; oz., 15c; ¼ lb., 40c; lb., $1.25.
May be sown in May and June in drills. Transplanted or thinned to 6 inches, treat as Endive, except that in the latter part of summer or fall it should be gradually banked up like Celery. The stalks, when blanched, make a delicious salad. It is also used by the French as a boiled vegetable, dressed in the same manner as Cauliflower. Pkt., 5c; oz., 15c; ¼ lb., 40c; lb., $1.25.