Garden Cress - Lepidium sativum (Mustard) 
Spicy little ‘pepper grass’ grows quickly from 
seed sown where plants are to remain. Piquant flavor 
peps up salads,crisped leaves are a pleasing garnish. 
Sow successively in sun or part shade. Cut or thin for 
eating when four to six inches high, about six weeks. 
Corn Salad - Valerianella olitoria (Valerian) 
Makes flat rosettes of spatulate leaves for salads. 
Plant as early in spring as ground can be worked,in 
fall for late season crop. Slow growing but remains 
tender far into winter. Known as ‘Mache’ or ‘Feld 
Salat’. Sun or partial shade, good soil. 
Dill - Anethum graveolens (Parsley) 
Sour- sweet flavor of the thread-like leaves is as 
tasty in salads,potatoes,as seeds. Three-foot plants 
are cut when yellow umbels begin to ripen seeds for 
pickling. Sow thickly in full sun. Pull thinnings for 
cooking. 
Fennel -Foeniculum vulgare (Parsley) 
Looks like Dill,but yellower green, anise- tasting 
leaves, heavier umbels of yellow flowers on five- foot 
stalks. Used in sauces,fish. Bulbous stems of variety 
Dulce eaten like celery. Plant in warm sunny ground. 
Sweet Marjoram - Majorana hortensis (Mint) 
A tender perennial treated as an annual. Sow fine 
seeds under glass in sterile medium over soil. Trans- 
plant once before setting in garden. Late sowing can 
be made in the garden in very shallow drills but ger- 
mination is likely to be spotty through damping off or 
washing out. Will stand frost but pull up plants, 
cutting off roots,dry on screens before ground freezes. 
Needs full sun,sandy soil.Soft round leaves and knotted 
flower heads of rich,aroma and flavor.Use with eggs 
