Seed should be sown in a hotbed early in the spring, plants transplanted to the garden when from 2 to 3 inches high, and given good cultivation through the season, being covered with litter on the approach of winter. The young stalks are blanched early the following spring by covering with large pots or boxes, or by banking with sand or other clean material. The Dwarf Green Scotch, Dwarf Brown, and Siberian are among the leading varieties. Sea-kale is eaten much as asparagus is. It is highly prized by those who know it.
Sea-kale is also propagated by cuttings of the roots 4 or 5 inches long, planted directly in the soil in spring. The plant being perennial, the early shoots may be bleached year after year.
Sorrel of the European garden sorts may be sown in spring, in drills 16 inches apart in beds, or 3 to 3-1/2 feet apart in rows. After the plants are well established they should be thinned to 10 to 12 inches apart in the rows. They are perennial, and may be kept growing in the same place for several years. Broad-leaved French is the most popular variety.
Spearmint is prized by many persons as a seasoning, particularly for the Thanksgiving and holiday cookery.
It is a perennial and perfectly hardy, and will live in the open garden year after year. If a supply of the fresh herbage is wanted in winter, remove sods of it to the house six weeks before wanted. Place the sods in boxes, and treat as for house plants. The plants should have been frosted and become perfectly dormant before removal.
Spinach.—The most extensively grown of all “greens,” being in season in earliest spring, and in fall and winter.
The earliest spinach that finds its way to market is produced from seed sown in September or October, often protected by frames or other means through the severe winter, and cut soon after growth starts in early spring. Even as far north as New York spinach may stand over winter without protection.
Spinach is forced by placing sash over the frames in February and March, protecting the young leaves from severe freezing by mats or straw thrown over the frames.
Seed may be sown in early spring for a succession; later in the season seed of the New Zealand summer spinach may be sown, and this will grow through the heat of the summer and yield a fine quality of leaves. The seed of this kind, being very hard, should be scalded and allowed to soak a few hours before sowing. This seed is usually sown in hills about 3 feet apart, sowing four to six seed in each hill.
The spring and winter spinach should be sown in drills 12 to 14 inches apart, one ounce being sufficient for 100 feet of drill. Remember that common spinach is a cool-weather (fall and spring) crop.