SHALLOT—Allium ascalonicum. Family: Liliaceae. 
Uses: Cloves of bulbs are used like onions. 
DEscRIPTION: Small bulbs consisting of several cloves similar to Garlic 
in appearance but far milder in flavor. Shallots are much used by the 
French in sauces. Leaves are light green and arise in small clumps 
from each reddish-brown bulb. They rarely flower but appear to be 
quite hardy in this climate. 
CULTIVATION: Plant separate cloves in rich soil in the spring or in 
the fall like tulips. When the tops die down to the ground, the bulbs 
may be dug and stored in a cool place until needed. 
SMALLAGE—Wild Celery, Apium graveolens. Family: Umbelliferae. 
Uses: Seeds and leaves used for seasoning. 
DEscRIPTION: A variety of celery with strongly-flavored leaves and 
seeds which are used in soups, stews, meats and sauces. Yellowish 
leaves and umbels of small white flowers are born on hollow ribbed 
stalks which reach three feet in height. 
CULTIVATION: To obtain seeds the first season, start plants inside. A 
biennial, Smallage needs rich, moist soil but not as much care as table 
celery. 
SESAME—Bene, Sesamum indicum. Family: Pedaliaceae. 
Uses: Seeds used in cookies, cakes and coffeebread. Oil pressed from 
the seed is used as a cooking and salad oil. 
DEscrRIPTION: Attractive, tall annual with yellowish, slightly downy, 
oblong leaves and large tubular, pinkish-white flowers in the axils. 
The grooved seed capsule must have inspired the expression “Open 
Sesame” for they split open when ripe. 
CULTIVATION: A native of the tropics, Sesame should not be planted 
until the ground is thoroughly warm. Sow seeds where plants are to 
remain and thin to stand ten inches apart. 
Tie or stake up plants when they begin to flower. To collect the seeds 
cut the plants when the first capsule opens. Dry the heads in a brown 
paper bag until all the seeds may be shaken out of the open pods. 
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