The silver messenger. (Challis, Idaho) 1890-1912, 1908-02-25
VEGETABLES NOT WELL KNOWN
Many Varieties Common in Europe
Might Be Grown in This Country.


American gardens yield few kinds
OF vegetables in abundance, but that
is all. In variety, they are far infe-
rior TO European gardens. There is /
really little excuse for this. More |
than twice as many kinds of plants |
could be grown as are now usually
found in the home garden, and the
family would be benefited by the
variety.
Carbon is commonly grown in
France and other countries of south
ern Europe, and has lately received
some attention in America. 1t is
closely related to the globe artichoke.
The leaves of the two plants look
much alike. The leaf stalk is the part
used, which is blanched by gathering
up the leaves and tying with mating
or bands of straw in autumn, then
earthing up as for celery. In a month
the heart should be ready for use.
Although chervil is grown for gar
nishing, it is not well known that
there is another kind which produces
an edible root. 1t is similar to the
parsnip and is treated like it. Frosts
improve the flavor. There is so little
demand for it that few seed catalogues
mention it.
Among the seeds and roots which
the pioneers brought from their east
ern homes were Gives or chives. They
belong to the onion tribe, and are
grown for their tops, which are ready
for use early in the spring. The bulbs
are set six or eight inches apart in a
permanent bed, where they will form
compact tufts and take care of them
selves, being perfectly hardy. They
make pretty border. In the summer
they produce heads of purple flowers
at the end of stalks, which would be
pretty if they were not onions.
What's in name? Collard or cole
wort is nothing more than common
cabbage. The seed is sown thickly
and the young plants used for green's
when eight or nine inches high. In the
south they are commonly known as
cabbage greens, just as they ought to
be.
: There is nothing difficult about
growing andive, yet it is not as com
monty grown as one might expect. For
summer use it is sown in April or May
but for fall and winter use it is sown
from June till the middle of August
The plants should be thinned or trans
planted so as to stand at least a foot
apart. When they are about full grown
they are blanchsd by gathering up the
leaves and tying at the top. In about
two weeks, the hearts should be ready
for use Some gardeners prepare it il
week by putting celery bleacheri
over the plants. They should b.
blanched as wanted, as the hearts will
soon decay after the process. I'm
less thoroughly blanched the leave
are tough and bitter.
For some reason, kohl-rabi has BEEF
slow to find place in American
gardens, though it is highly prize,
by the Germans, says the Orange Jud
Farmer. 1t might be described as
turnip with a root above ground, o
a cabbage with it's head in the stem
In flavor, it is a combination of bot
turnip and cabbage, but more delicat
than either. If used before quite flu
grown it is tender and delicious, bu
If left standing too long it quickly b'
comes woody and unfit for cooking.
a succession is desired, the see
should be sown from early spring ii
midsummer. The seed may be sown i
"A drills IS inches apart, then thinned S
- as to stand seven or eight inches apal
in the row, or it may be started in
bed and transplanted.