Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1910-12-23
VEGETABLES NOT WELL KNOWN.
Some Of Them mich Used in Other Countries


Some Of Them mich Used in Other Countries
How often one longs for change
in the list of vegetables with which
we in this country become so famil-
lar as the seasons come around, says
the London Times
True, such articles as asparagus
and green peas are always welcomed.
no matter at what season of the year
they may be procurable, and in the
early spring months delicate little
cabbages and cauliflowers are highly
priced; but there is always q feeling
to many, especially those who have
lived or travelled abroad, that there
sre considerable number of vegeta-
bles which might with advantage be
more largely grown.
The globe artichoke, Il plant some
what resembling a large thirtle in
growth, is grown in France and It.
ally, and the flower heads, which are
very fieshy, are boiled until tender
and served up with melted butter
The celeriac or turnip-rOoted form
of celery is much grown and es-
teemed in Germany. where it is
boiled and served with sauce, or
sliced in a raw state and fried in
butter. This plant is available in
autumn and all through the winter.
Finnochio or Florence fennel is
greatly priced in Italy. 1t is grown
and used in much the same way as
celery, but the flavor is sweeter.
The blanched leaf-stalks are served
eitoer raw or boiled in water.
Satisfy and scOrzonera are long
aeshy roots growing entirely in the
ground. When lifted they should be
scraped and boiled till tender, after
which they may be fried in butter
till brown. They can be had all the
winter.
The kohl rabi, which in appearance
somewhat resembles a turnip, is
cooked in much the same way. but
the flavor is milder. 1t is useful
substitute fer turnipS, and can be
had all through the autumn and part
of the winter.
| Spinach beet is most useful plant.
1t throws up tender succulent leaves,
which are used in the same way as
spinach. 1t is very hardy.
| Swiss chard or seakale beet pro-
duces very large leaves with enor-
nous leafstalks. The foliage is used
as spinach and the stems are cooked
and served like seakale 1t can be
had all through the autumn and,
with little protection, in the win
ter also.
New Zealand spinach is a plant
quite different from the ordinary
spinach. but the leaves are used in
the same way. When sown in spring
it will remain in bearing all through
the summer and autumn. 1t is q
very succulent plant and extremely
useful in dry seasons.
Stachys tuberifera is the Chinese
artichoke, q curious little root some
what resembling a screw. When
fried it makes nice dish, and comes
into use in autumn snd winter.
The capsicum is plant much liked
in some countries. 1t is grown in
the greenhouse, and the large fruits
are used either stuffed with herbs or
cut in slices and fried.
The couve tronchuda or Portugal
cabbage grows with large white mid
ribs which. when cooked. remind
one very much OF seakale. This can
be had all the winter and spring.
Then there is the white sprouting
broccoli, white counterpart OF the
well-known purple sprouting. 1t is
most valuable and delicious, and
comes into use in late winter and
early spring.
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