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George Wythes’ 1906 work provides instructions for the cultivation and culinary usage of under-valued and under-used vegetables including, but not limited to, artichokes, cardoons, chicory, fennel, rhubarb, sorrel, and yams.
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George Wythes’ 1906 work provides instructions for the cultivation and culinary usage of under-valued and under-used vegetables including, but not limited to, artichokes, cardoons, chicory, fennel, rhubarb, sorrel, and yams.