Laurentian 92 days 
Roots—Diameter 5-5 inches, globular, 
smooth, purplish above ground, lght 
yellow below. Flesh more fine grained 
than American Purple Top. Also, lighter 
yellow, good keeper. 
Tops—15-18 inches, not as heavy as 
American Purple Top, otherwise similar. 
Very little neck. 
An outstanding variety of Rutabaga, 
smoother, more refined roots. than 
American Purple Top. The short neck 
and smooth roots make it very desir- 
able for storage, shipping or canning. 
HERBS 
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, 
Zwaan’s Neckless Purple Top 
(Golden Neckless) 
Roots—4-5 inches in diameter, globe to 
deep globe shaped, skin buff with purple 
shoulder above the ground, flesh deep 
yellow and fine grained. 
85 days 
Tops—Small, blue-green and cut leaved 
with no neck. 
Similar to American Purple Top but hav- 
ing smaller tops and roots with no neck. 
then dried in shallow trays and stored in jars or cans. 
Anise 
(Pimpinella anisum) 
Plant—Annual, 14-16 inches high. 
Sweetly aromatic with finely cut leaves 
that are used for garnishing and seeds 
used for flavoring cakes, cookies 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, 114-2 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, 112-2 
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, 142-2 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, 2-3 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. 
Coriander 
(Coriandrum sativum) 
Plant—Hardy annual 2-2% 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 in 
candy making. 
Horehound 
(Marrubium vulgare) 
Plant—Perennial, 1-3 feet tall with wool- 
ly, 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% feet tall 
with attractive foliage and _ purple 
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. 
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