SESAME—Bene, Sesamum indicum. Family: Pedaliaceae. 
Uses: Seeds used in cookies, cakes and coffee- 
bread. Oil pressed from the seed is used as a 
cooking and salad oil. 
Description: Attractive, tall annual with yel- 
lowish, slightly downy, oblong leaves and large 
tubular, pinkish-white flowers on the axils. The 
grooved seed capsule must have inspired the ex- 
ALC pression ‘““Open Sesame” for they split open when 
ripe. 
CULTIVATION: A peas 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. 
Sesame .10 packet 

SKIRRET—Sinm sisarum. Family: Umbelliferae. 
Uses: Roots used as a vegetable like Parsnips. 
DescripTIon: Shiny, toothed, pinnately compound leaves on three foot 
tall stems are topped with graceful white umbels. 
CULTIVATION: To use the roots of this perennial herb, sow seed in the 
spring or fall in shallow drills. They may be dug as needed and stored 
for winter in sand or left in the ground like parsnips. Keep some plants 
in the herb garden for their attractive blossoms and leaves. The roots 
may be taken up and divided in the spring. 
Skirret .25 packet 
SORREL—French Sorrel, Rumex scutatus. Family: Polygonaceae. 
Usxs: Leaves used in soup, salad and cooked with spinach. 
Description: Perennial herb with light-green, arrow-shaped leaves. 
Eighteen inches tall with panicles of reddish-brown blossoms. 
CULTIVATION: Propagated by root divisions or seed sown in the spring. 
Leaves must be cut to keep plants from going to seed in mid-summer. 
In hot weather the leaves become rather bitter but improve in flavor 
with the return of cool nights of autumn. 
French Sorrel | 15 packet 
