CORIANDER— 
Coriandrum sativum. 10c pkt. 
Early flowered annual with umbels of delicate 
pink flowers. Leaves have a peculiar odor but the 
brown seeds are the source of the pleasant spicy 
flavor used in making cookies, gingerbread and rolls. 
at. oun. 
CORN SALAD— 
Valerianella olitoria. Bie fal ain 
Known as “Mache” and “Feld Salat” on the Con- 
tinent, Corn Salad is too little known to American 
gardeners. It is a delightful salad green which is 
ready for picking in six to eight weeks from seed 
and may -be sown in the fall for a source of salad 
greens far into the winter. 12 in. Sun. 
GARDEN CRESS— 
Lepidum sativum. 15c pkt. 
Spicy little ‘Pepper Grass” used like Watercress 
in salads but can be grown in any garden. Matures 
quickly and should be eaten when young. 18 in. 
Sun. 
UPLAND CRESS—Barbara verna. 15c pkt. 
Hardy biennial sometimes called Winter Cress. 
Plants live over the winter and make the earliest 
of greens in the spring. 18 in. Sun. 
DILL—Anethum graveolens. 10c pkt 
Rapidly maturing annual with tender leaves of the 
same sour-sweet flavor as the seeds. Whole heads are 
used to flavor Dill pickles. Easier to grow than the 
cucumbers. Leaves ready to pick for seasoning in 
six weeks. 4 ft. Sun. 
ELEGAMPANE— 
Inula belenium. 25c pkt. 
Legendary herb with large yellow dandelion-like 
flowers, good for the garden background. Roots once 
had wide medicinal usage. Perennial, tolerant of wet 
or dry conditions. 4 ft. Sun or shade. 
ENGLISH LAVENDER—See LAVENDER 
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