x 
_ Zwaan’s Neckless Purple Top 
(Golden Neckless) 85 days 
Roots—4 to 5 inches in diameter, globe to 
deep globe shaped, skin buff with purple 
shoulder above the ground, flesh deep 
yellow and fine grained. 
Tops—small, blue-green and cut leaved 
j with no neck. 
Similar to American Purple Top but hav- 
ing smaller tops and roots with no neck. 
4 
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American SPirsle Tee" 
HERBS 
in shallow trays and stored in jars or cans. 
Anise (Pimpinella anisum) 
Plant—annual, 14 to 16 inches high. 
Sweetly aromatic with finely cut leaves 
that are used for garnishing and seeds 
that are used for flavoring cakes, cook- 
ies, and candies. 
Balm (Melissa Officinalis) 
Plant—low perennial. 
Its lemon-scented leaves are used in cold 
drinks, teas, liquors and also in perfume 
making. 
Basil, Sweet (Broad Leaf) (Ocimum 
basilicum) 
Plant—leafy annual, 11% to 2 feet tall, vig- 
orous growing with light green foliage. 
The leaves have a spicy aroma and flavor. 
They are used for seasoning soups, 
stews, omelets and salads; also in per- 
fume making. 
Borage (Borago officinalis) 
| Plant—coarse and hairy annual 1% to 2 
feet high with attractive blue, star- 
shaped flowers. 
Young leaves have cucumber-like flavor 
and are used as a garnish for salads and 
drinks. A good bee plant. 
Caraway (Carum carvi) 
Plant—biennial, 142 to 2 feet tall. Carrot- 
like rosettes of leaves formed the first 
year are followed by umbels of white 
flowers and aromatic seeds the second 
year. 
Seeds are used in breads, cakes, confec- 
tionery, soups and liquors. 
: Catnip or Catmint (Nepeta cataria) 
Plant—hardy perennial, 2 to 3 feet tall 
with a pungent mint-like aroma and 
small lavender flowers. 
Dried leaves and shoots are used in teas. 
It is a good bee plant and attractive to 
cats. 
These are plants, the leaves or seeds of which contain aromatic essential oils that add 
zest and flavor to foods and drinks when used as flavoring, seasoning, or as a garnish. 
Many herbs are used freshly cut from the garden, while others are more commonly first 
_ dried and used chiefly in fall and winter. Where leaves are used, cut and gather when 
flower buds just start to form; where the seeds are wanted, gather after flowering as soon 
as seed pods or capsules ripen ‘and change color. The leaves should be sorted, hung to cure 
_ in a warm dry place out of the sun, then stored in air tight jars or cans. Seeds should be 
rubbed or flailed out of plants after drying and curing; winnowed or screened, then dried 
Coriander (Coriandrum sativum) 
Plant—hardy annual 2 to 2% feet tall with 
finely cut foliage and white flowers. 
Seeds are large, spicy and aromatic. They 
are used for bakery goods, confections 
and beverages. 
Fennel, Sweet (Foeniculum officinale) 
Plant—large perennial treated as an 
annual, with finely cut, fern-like foliage 
of fragrant aroma, 
Young shoots are used in salads, soups and 
fish sauces. The seeds are used i in candy 
making. 
Horehound (Marrubium vulgare) 
Plant—perennial, 1 to 3 feet tall with 
woolly, gray-green leaves having a 
pungent aromatic odor. 
Oil from leaves used for flavoring candy, 
lozenges and medicines. 
Hyssop (Hyssopus officinalis) 
Plant—shrubby perennial, 1% 
with attractive foliage 
flowers. 
Leaves have pungent minty aroma and are 
used in salads, omelets and condiments. 
It is used medicinally as a stimulant 
and also in perfume making. 
feet tall 
and purple 
Lavender (Lavendula spica) 
Plant—perennial, 2 feet tall. An attractive 
plant, the leaves of which contain aro- 
matic oil with characteristic fragrance. 
Freshly cut it is used in salads or dried it 
is used in sachets and perfume making. 
Marjoram, Sweet (Origanum 
marjorana) 
Plant—tender perennial usually handled as 
an annual; 1% to 2 feet high. 
Leaves have a pleasing aromatic fragrance 
and are used for flavoring salads, soups, 
dressings and omelets. 
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