DILL—Anethum graveolens. Family: Umbelliferae. 
Uses: Leaves make a piquant seasoning for fish, 
potatoes, salads and sauces. Seeds flavor cakes, rye 
bread, pastries, and pickles. 
DescripTION: Dill is a three foot tall annual with 
feathery much-segmented leaves and yellow, umbel- 
liferous flowers. Flat light-brown seeds start to 
ripen soon after blossoms open. 
CULTIVATION: Sow in shallow drills, thin to stand 
ten inches apart. Dill is of such easy culture and 
rapid growth that several sowings will be desired 
to provide leaves all summer. 

stl Hi ting 
ELECAMPAGNE—Horseheal, Wild Sunflower, Inula helenium. Fam- 
ily: Com positae. 
Uses: Helen of Troy was supposed to have carried a leaf of this herb 
with her when she fled with Paris. Root is used in medicine and 
liqueurs. 
Description: A hardy perennial with huge, handsome basal leaves 
which grow in precise, outward single folds. This neat characteristic 
keeps this herb from usurping the garden as it has many four foot 
tall flowering stalks. The clear yellow terminal heads have halos of 
slender wide-set yellow petals about the dense center florets. 
CULTIVATION: Plants may be started from seed in early spring in flats 
or seed bed. Set out seedlings with at least eighteen inches between 
them. Seems to thrive in dry or moist soil in sun or part shade. 
FENNEL—Sweet Fennel, Foeniculum vulgare. Family: Uncbelliferae. 
Uses: Seeds make a pungent tea, season bread 
ig and puddings. The Russians use the leaves as a 
x os garnish for salads, boiled potatoes and fish. 
om Ay) DEscRIPTION: A perennial which must be treated 
ZN as an annual in this climate. Reaching five to 
six feet in height, Fennel is coarser than Dill 
which it resembles and blooms much later. The 
whole plant has a strong, licorice flavor. Fino- 
chio or Florence Fennel has shorter stems, swollen 
at the base, which are hilled up and eaten like 
celery. 


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