Large-rooted Magdeburg

Roots are the Chicory of commerce. Pkt. 5c oz. 10c lb. 25c lb. 75c.

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Common or Wilde

Used in Barbe de Capucin a salad much made in France. Sown in June the roots are transplanted in autumn into sand in a cellar. The young shoots form the Barbe de Capucin. Pkt. 5c oz. 15c lb. 40c lb. 1.25.

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Coffee or Rooted

The dried and prepared roots are much used as a substitute for coffee and the young leaves may be used a a spring salad.

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French Endive

Seed sown in May or June makes roots which when taken up and placed in sand in a warm cellar make tender white sprouts for winter use. 150 days. Pkt 5c oz 25c.

The principle use of Witloof is as a winter salad and it is most delicious served with French dressing and eaten like Cos lettuce. The seed should be sown in the open ground not later than June in drills twelve to eighteen inches apart thinning out the plants so that they will stand not closer than three inches. The plant forms long parsnip-shaped roots and these should be lifted in the fall cutting off the leaves and then store in soil in a cool place until wanted to forcing. The roots should be planted in a trench sixteen to eighteen inches deep and placed upright about one and a half to two inches apart which will allow the neck of the root to come within nine inches of the level of the trench. The trench should be filled with a light soil and if a quicker growth is desired this can be accomplished bu a mulch of fresh manure about two feet deep. It requires about one month to force the roots and the heads are cut off with a small portion of the neck of the root attached. Pkt. 5c oz. 30c lb. 85c lb. 3.00 postpaid.

The roots are transplanted and the shoots are bleached for winter use as a salad. They are also used like Endive. Pkt. 10c oz. 40c.

The famous winter salad. A delicious winter vegetable which is really a variety of chicory but is sometimes called French Endive. Forms leaves like Cos lettuce and can be eaten raw as salad or boiled. Being available in Winter will make a profitable crop. It can be easily grown by anyone. The seed should be sown in the open ground not later than June in drills twelve to eighteen inches apart thinning out the plants so that they will stand not closer than three inches. The plant forms long parsnip-shaped roots and these should be lifted in the Fall cutting off the leaves and then stored in soil in a cool place until wanted for forcing. The roots should be planted in a trench 16 to 18 inches deep and placed upright about 1 to 2 inches apart. It requires about one month to force the roots and the heads are cut off with a small portion of the root attached. Pkt. 5C oz. 25C 2 oz. 45C lb. 75c.

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Large Coffee Rooted

Used as a substitute for coffee. Pkt. 5c oz. 15c lb. 30c lb. mail 1.00 lb. exp 85c.

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Witloof Chicory or French Endive

The famous winter salad. A delicious winter vegetable which is really a variety of chicory but is sometimes called French Endive. Forms leaves like Cos lettuce and can be eaten raw as salad or boiled. Being available in Winter will make a profitable crop. It can be easily grown by anyone. The seed should be sown in the open ground not later than June in drills twelve to eighteen inches apart thinning out the plants so that they will stand not closer than three inches. The plant forms long parsnip-shaped roots and these should be lifted in the Fall cutting off the leaves and then stored in soil in a cool place until wanted for forcing. The roots should be planted in a trench 16 to 18 inches deep and placed upright about 1 to 2 inches apart. It requires about one month to force the roots and the heads are cut off with a small portion of the root attached. Pkt. 5C oz. 25C 2 oz. 45C lb. 75c.

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Witloof or French Endive

The roots are transplanted and the shoots are bleached for winter use as a salad. They are also used like Endive. Pkt. 10c oz. 40c.

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Witloof-Chicory or French Endive

The principle use of Witloof is as a winter salad and it is most delicious served with French dressing and eaten like Cos lettuce. The seed should be sown in the open ground not later than June in drills twelve to eighteen inches apart thinning out the plants so that they will stand not closer than three inches. The plant forms long parsnip-shaped roots and these should be lifted in the fall cutting off the leaves and then store in soil in a cool place until wanted to forcing. The roots should be planted in a trench sixteen to eighteen inches deep and placed upright about one and a half to two inches apart which will allow the neck of the root to come within nine inches of the level of the trench. The trench should be filled with a light soil and if a quicker growth is desired this can be accomplished bu a mulch of fresh manure about two feet deep. It requires about one month to force the roots and the heads are cut off with a small portion of the neck of the root attached. Pkt. 5c oz. 30c lb. 85c lb. 3.00 postpaid.

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Large-Rooted or Coffee

Pkt. 5c oz. 15c lb. 40c lb. 1.25

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