. Philips' 1899 catalogue : garden, farm and flower seeds. Nursery stock Pennsylvania Mercersburg Catalogs; Vegetables Seeds Catalogs; Grasses Seeds Catalogs; Flowers Seeds Catalogs; Livestock Catalogs. 46 J. M. Philips' Sons. KALE, or BORECOLE. This variety of Cabbage tribe known as early greens, or Kale. Sow the seed in spring, and transplant in June; the leaves are fit for use soon as they get a touch of frost. To preserve them during the early winter, treat as Cabbage; the seed can also be sown in September, transplant like Cabbage; and they will continue growing all winter. Dwarf German G

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Image ID: RFM0N6
. Philips' 1899 catalogue : garden, farm and flower seeds. Nursery stock Pennsylvania Mercersburg Catalogs; Vegetables Seeds Catalogs; Grasses Seeds Catalogs; Flowers Seeds Catalogs; Livestock Catalogs. 46 J. M. Philips' Sons. KALE, or BORECOLE. This variety of Cabbage tribe known as early greens, or Kale. Sow the seed in spring, and transplant in June; the leaves are fit for use soon as they get a touch of frost. To preserve them during the early winter, treat as Cabbage; the seed can also be sown in September, transplant like Cabbage; and they will continue growing all winter. Dwarf German Greens. (Curled Scotch Kale.) This is more hardy than Cabbage, makes excellent greens for winter and spring use. The leaves are curly, bright geen, very tender and delicate in flavor, and will remain any place where the temperature does not fall below zero. It is most tender after being bitten by a sharp frost. Pkt. 5c, oz. 15c.. â Herbs. No garden is complete without a few herbs for culinary or medical purposes, and care should be taken to harvest them properly. This should be done on a dry day, just before they come into full bloom, then dry quickly and pack closely entirely excluded from the air. Sow in spring, in shallow drills, one foot apart and when well up thin out or transplant a proper distance apat t. Basil, Sweet. The leaves and tops of the shoots are the parts gathered and are used for highly seasoned dishes, well as in soups, stews and sauces. Pkt. 5c. Coriander. Cultivated for garnishing, but more frequently for its seed, which are quite aro- matic and useful for flavoring. Pkt. 5c, oz. 10c. Dill. The whole plant is strongly aromatic, and the leaves are used in pickles and to give flavor to soups and sauces. Pkt. 5c, oz. 10c. Fennel. A hardy perennial. The leaves are largely used in soups, lish sauces, garnishes and salads. The seed is sometimes used in confec- tionery. Pkt. 5c, oz. 10c. Majoram, Sweet. The leaves and ends of the shoots are highly esteemed for se

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