FENNEL, Italian: Foeniculum vulgare dulce—3’.  “Finocchio,” 
Bulbous leaf-bases are blanched, eat like celery, raw or cooked. 
HOLLYHOCK: Althea rosea 
8’. Strong stalks of rich rosey flowers. 
LEEK: Allium porrum—S’. May be grown as annual providing fall 
and winter scallions; big bulbs often perennial. 
MARJORAM, Sweet: Majorana hortensis—l’. Sweetly scented, very 
useful. 
PARSLEY, Curly-leaf: Petroselinum crispum. Sow fall, early spring. 
Italian: P. latifolium. Finer flavor, green or dried. 
PENNYROYAL, American: Hedeoma pulegioides—l’. Dainty lilac 
flower, pungent leaf, sow in clumps for best effect. 
PERILLA: Frutescens crispa—3’. Reddish-purple ruffled leaf, pink 
flower, aromatic, useful with gray herbs in garden and vase. 
3’. Tangy salad gr She ie l 
. Tangy salad green, easily grown. 
ROQUETTE: Eruca sativa 
SAFFRON, American: Carthamus tinctorius—3’. “Safflower” has 
shaggy orange flowers used for coloring foods. 
SAVORY, Summer: Satureja hortensis—18”. Mauvette flower, green 
leaf. ' 
SESAME, Bene: Sesamum orientale—5’. Pink bell-flower, rough leaf. 
SMALLAGE: Apium graveolens dulce—2’. Hardy biennial celery, 
resembles parsley, leaf and stalk edible, also the ripe seed. 
SWEET WILLIAM: Dianthus barbarus—l’. Sometimes perennial, 
rich colors. 
VERBASCUM: pannosum—8”. Blooms the second year from seed. 
WOAD, Dyer’s: Isatis tinctorius—5’. Sow early spring, late fall. 
WORMWOOD, Summer: Artemisia annua—s’.. Ferny leaf, vivid 
green. 
Sweet: A. annua—6’. Darker foliage, a handsome shrub. 
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