. How to make the garden pay [microform]. Gardening. Hyssop. Hyssopus officinalis. German, hop; French, Hyssope; Spanish, Hisopo.—A low- growing, evergreen perennial, preferring warm, calcareous soil. In cold climates it is usually grown from seed sown in the open ground in April or May. The leaves and other parts of the plant have an aromatic odor, and pungent, bitter taste. KALE OR BORECOLE. Brassica oleracea acephala. German, Braunkohl, Grunkohl; French, Chou-vert; Spanish, Breton.—This vegetable of the cabbage family is grown and used in various ways, most usually as ** sprouts " for
. How to make the garden pay [microform]. Gardening. Hyssop. Hyssopus officinalis. German, hop; French, Hyssope; Spanish, Hisopo.—A low- growing, evergreen perennial, preferring warm, calcareous soil. In cold climates it is usually grown from seed sown in the open ground in April or May. The leaves and other parts of the plant have an aromatic odor, and pungent, bitter taste. KALE OR BORECOLE. Brassica oleracea acephala. German, Braunkohl, Grunkohl; French, Chou-vert; Spanish, Breton.—This vegetable of the cabbage family is grown and used in various ways, most usually as ** sprouts " for winter greens, similar to spinach or collards. Sow seed in early autumn, having drills one foot apart, and leaving the plants five or six inches apart in the row. South of New York City it is hardy enough to endure the winters without protection. In spring the plants are cut, dead leaves trimmed off, and put up in barrels for sale, or used for greens. The Germans usually plant kale as one would late cabbages. Seed is sown in spring, and the plants set out in June or July, in rows three feet apart, with two or three feet distance between the plants. Same cultivation is given as for cab- bages. During early winter Kale, the leaves, which grow to a considerable size, are gathered frequently when frozen, or to be dug from under the snow, and used for greens. If properly prepared they are exceedingly palatable, especially as they come at a time when fresh green stuff is quite scarce. The young sprouts issuing in spring from the stumps are also utilized for greens; and when boiled and served with vinegar, make a very popular and palatable salad. VARIETIES. German Greens, Dwarf Curled, Sprouts, Green Curled, Canada, Labrador, with beautifully curled, dark green leaves, which usually rest on the ground, the plant being quite dwarf. Usually grown for market as " ; Tender and of superior flavor, almost equaling Savoy i^-^^ Cultural Directions.—205 Green
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectgardening, bookyear18
