To this group belong a number of plants hardly recognized as vegetables in the common use of the term, yet of sufficient importance to entitle them to a corner in the family garden. The herb garden or "patch" is too often considered a worthless gift or fashion handed down from grandmother's day. In every well ordered garden there should be a few of the common herbs. The same conditions concerning care, cultivation, etc., will answer for all. The site selected should be out of the way so that it may not be disturbed. As the bed is to be permanent it should be made fertile and cultivated deeply. In sowing classify according to whether they are annuals or perennials. The plants may be grown from seed but whenever possible, propagation by root division is much more easy and certain. In autumn before frost the leaves and stems of those desired for winter use should be gathered, tied in small bunches and hung up to dry in an airy room. Where the seed is desired, it should be allowed to ripen and harvested.—(U. Id. E. S. 10; S. Dak. E. S. 68; N. C. E. S. 132.)
ICE PLANT.
This plant (Mesembryanthemum cristallinum) gets its name from the crystalline ice-like covering of the leaves. In hot countries the leaves are used as a salad or boiled the same as spinach.—(S. Dak. E. S. 68.)
HORSE-RADISH.
This plant will thrive best in a deep, rich soil, where there is plenty of moisture. The rows should be 3 feet apart and the plants 12 to 18 inches apart in the row. Tops cut from large roots or pieces of small roots are used for planting. A comparatively few hills of horse-radish will be sufficient for family use, and the roots required for starting can be secured of seedsmen for 25 or 30 cents a dozen. This crop will require no particular cultivation except to keep down the weeds, and is inclined to become a weed itself if not controlled. The large fleshy roots are prepared for use by peeling and grating. The grated root is treated with a little salt and vinegar and served as a relish with meats, oysters, etc. The roots should be dug during the winter or early spring before the leaves start. After being treated with salt and vinegar the grated root may be bottled for summer use. As this has always been considered strictly a cold-weather plant, is would seem useless to try to grow it in Porto Rico, but, as it gave very favorable results at this station, it can no doubt be produced for local consumption. It is practically unknown in Porto Rico, but most people acquire a taste for it, and foreigners, who are used to it in their native country, will find it very gratifying that they can grow it here. In the North it thrives in any soil from a light sand to a heavy clay, but prefers a medium heavy loam. Here it grows luxuriantly in heavy clay but may not do so well in sand. It is planted from cuttings of the lateral roots, which should be from 4 to 6 inches long and planted at a distance of 12 to 15 inches in rows 24 to 30 inches apart. Root cuttings can be obtained either in spring or fall from any seed firm, and these should be planted when received. The roots can be dug when large enough for use or can be left in the ground until wanted.—(F. B. 255: U. Id. E. S. 10; P. Rico E. S. 7.)
KALE, OR BORECOLE.
There are a large number of forms of kale, and these are thought by some to be the original type of the cabbage. Kale does not form a head and has convoluted leaves and thick leaf stems. It is cultivated the same as cabbage, but may be set somewhat closer. This crop is very hardy and will live through the winter in the open ground in localities where freezing it not too severe. The flavor of kale is improved by frost. Kale is used for greens during the winter, and as a substitute for cabbage.—(F. B. 255; N. Car. E. S. 132; U. Id. E. S. 10.)
KOHL-RABI.
Kohl-rabi belongs to the same class as cabbage and cauliflower, but presents a marked variation from either. It is, perhaps, half-way between the cabbage and turnip, in that its edible part consists of the swollen stem of the plant. For an early crop, plant and cultivate the same as for early cabbage. For a late crop or for all seasons in the South the seed may be sown in drills where the crop is to be grown and thinned to about 8 inches apart in the row. The rows should be from 18 to 36 inches apart, according to the kind of cultivation employed. The fleshy stems should be used while they are young and quite tender. Prepare kohl-rabi for the table in the same manner as turnips, which it very much resembles when cooked.—(F. B. 255; U. Id. E. S. 10; Mich. E. S. 20; N. C. E. S. 132; La. E. S. 90.)