CALENDULA—Pot Marigold, Calendula officinalis. Family: Com- 
posttae. 
Users: Petals used to color butter, cheese, custards and sauces. A yel- 
low dye was obtained from the flowers which were also used as a tea 
to hasten the eruption of measles. 
DescrirTion: Light green, bushy annual reaching about eighteen 
inches in height, crowned with showy golden flowers all summer. 
Dense rows of flat petals surround the center disc florets. The branch- 
ing fuzzy stems bear widely alternate clasping leaves. A long-time 
favorite for annual and cutting gardens, the Pot Marigold makes. a 
bright spot of color in the herb garden and offers abundant material 
for bouquets. 
CULTIVATION: Seed, sown in the spring, germinates readily in a warm 
sunny location. Plants must be thinned to stand six to ten inches 
apart. If the blossoms are kept cut they will continue flowering from 
June until September. The flower heads may be dried for coloring food 
and pot-pourris. Spread the individual petals out on clean paper in an 
airy place out of the sun. They should be dried quickly without touch- 
ing each other lest they become discolored. When thoroughly crisp, 
store in air-tight containers away from the light. 
Calendula .15 packet 
CARAWAY—Carum carvi. Family: Umbelliferae. 
f 
Uszs: Seeds used on rye bread, cookies and to 
flavor liqueurs. 
Description: The first year Caraway makes only 
“a low feathery green mound, similar to carrot tops. 
In May of the second year, two or three-foot tall 
flowering spikes shoot up, topped with shining 
white umbels of miniature flowers. After the 
seeds ripen the plant dies. 
CULTIVATION: Seed may be sown from early 
spring to mid-August. Spring sowings, however, 
produce the thriftiest plants. Keep cultivated, 
weeded and thin plants to stand about eighteen inches apart. It is 
possible but not advisable to transplant small seedlings. The best plants 
are those seeded where they are to remain. 

Caraway 10 packet 
