Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-06-06
Honey Biscuits.
GOOD VEGETABLES TO
GET ACQUAINTED WITH

Let this introduce the garden max er
to several vegetables which are well
worth getting acquainted with if he
does not know them already. First comes
N1tl0oi chicory. otherwise known as
French endlve. You pay - cents a pound
for 1t in the market place and much more
when you order portion al "a hisil-cass
restaurant, but you might just as well
grow IL IN your own garden at a cost of
> cents for a package of seeds. June is
not to late to SOW the seeds, and the
plants should be thinned to six or eight
inches in the row. In the fall the tops
may be blanched III the same manner as
celery, but to have the salad in winter
the roots should be lifted and the leaves
trimmed off about an inch above the
crown. Then the roots should be stored
in the cellar with foot of earth over
them When the salad is wanted for the
table few plants may be Set in Il deep
box with a few inches Of earth over
them and where the temperature is from
IT to 60 degrees. New leaves Will soon be
thrown up. and must be blanched i'll per
feet darkness. From four to six weeks
Will be required to grow the leaves to
the proper size. Then the tops should be
cut, with small portion of the root at
tached to keep the leaves from falling
apart. The heads are served with a
French dressing and are delicious.
Ordinary endive is Il fall green which
will be- appreciated by every one who
is fond of dandeliOns. Seeds may be sown
up to August, and If put in every two
weeks Will give succession. \ liberal
planting in August will give Il good crop
for winter. The plants should stand
about a foot apart. and three weeks be
fore they are to be used the leaves must
be tied together over the heart III order
to proprly blanch them This must be
done in dry weather, or decay will set in
If the plants are protected in the fall or
transferred to cold frame. they MAY
be carried well into the winter.
Swiss chard is somewhat better known
but IS not grown as widely as its merits
warrant Only one or two rows arc need
ed, for fast the outer leaves are
removed others grow, so that each plant
offers a silmmer-long succession The
long leaves are cooked and served like
spinach. while the thick mid-ribS are
boiled and make an excellent subst tute
for asparagus. long after the aspara us
season has passed. Swiss chard is really
beet, but makes its growth above in
stead OF below ground OF the several
varieties offered Lucillus is by all odds
the best
There are few better green's for win
ter than kale, and it seems a pity that
SO few amateurs arc familiar with it,.
The plants are as easy to grow as cab
bage and yield enormously. The leaves
are palatable in the fall, but better after
they have been touched with frost. Some
protection is advisable in the north. but
the plants may be dug out from under
the snow when needed The tall forms
are highly ornamental. In fact. it is safe
to say that If they should be grown on
the front lawn many visitors would sup
pose them to be new and handsome tropi-
cal plants.
Why not make your own gumbo soup?
1t is an easy matter to do SO il You will
grow few plants of okra, which pro-
duces the sumbo pods These pods may
be used fresh dried, and they follow
one of the prettiest flowers seen in the
vegetable garden. Okra will surely prove
a novelty and is we'll worth growing.
There are other vegetables not common
" grown. but which ought to be better
known, oyster plant leek, sea kale and
brussels sprouts among them, but they
mist needs be started earlier in the sea-
son Those named above may be start
ed with confidence in June. Cultivate
them we'll and they will furnish pleasant
gustatory surprises.