Brussels Sprouts
Brussels sprouts are a kind of cabbage that forms a large number of buttons or small heads along its stem where the leaves are attached. The culture of Brussels sprouts is the same as that of cabbage except that the leaves are removed from the lower part of the stem to give the buttons more room to develop.
Kohl-Rabi
Kohl-rabi is a near relative of cabbage. It forms an enlargement of the stem just above the surface of the ground. This portion is used in the same way as turnips.
Salad Plants
As a general rule, the American people do not eat enough green vegetables, commonly referred to as salads. Crops of this class are especially adapted to the small garden, as they occupy very little space and will withstand more or less shading. The salad plants require a deep, rich soil with plenty of moisture. They also thrive under comparatively cool conditions.
Swiss Chard
Swiss chard resembles the common garden beet in appearance, but it does not form an edible root, like the beet, and is grown for its large leaf stems, which are boiled for greens. Americans do not as a rule eat enough greens, and there is need to encourage the planting in the home garden of Swiss chard and other crops that may be used for this purpose. Beet tops while young and tender make good greens, but the leaf stems of Swiss chard have a very excellent flavor and remain tender a long time. As the outer leaf stems are removed the plants keep on forming new leaves in the center, so that a continuous supply is provided.
Swiss chard is planted and cultivated the same as garden beets. One-half ounce of seed will be sufficient for the ordinary family of five persons. The variety known as Lucullus is considered best. Plant in the early spring the same as beets, and thin the plants to about 6 inches in the row.