ON LLO UA DY ASHES 
white flowers. Seeds are aromatic and spicy 
with use in the bakery, beverage and confec- 
tionery trade. 
CUMIN—The aromatic seeds are used as 
a seasoning in cheese and an ingredient in the 
liqueur Kummel. 
FENNEL, SWEET—While a_ perennial 
plant, it is treated as an annual and bears 
fern-like foliage with a fragrant aroma. Seeds 
are used in the confectionery trade and the 
young shoots in salads and soups. 
HOREHOUND—A perennial growing 1 to 
3 feet tall and bearing wooly grayish leaves 
with a aromatic odor. Leaves are used for 
seasoning and the oil from the leaves in the 
confectionery trade and in medicines. 
HYSSOP is shrubby, perennial, 1% feet 
tall, bearing purple flowers which makes an 
attractive low hedge. A leaf extract is used 
as a tonic and stimulant and in perfume 
manufacture; leaves have a minty aroma and 
a desirable addition to salads and condiments. 
LAVENDER is an attractive, bushy peren- 
nial plant growing 2 feet tall, bearing aro- 
matic leaves and lilac blue flowers. The fresh 
cut leaves are used in salads or dried in per- 
fume making. 
MARJORAM, SWEET—Plants are tender, 
bushy aromatic perennials 11% to 2 feet tall. 
Aromatic leaves are used for seasoning. 
PENNY-ROYAL is a low growing perennial 
with a mint-like aroma, bearing lavender 
flowers. Used in teas, in extracts and medi- 
cines. 
ROSEMARY—A hardy perennial, fragrant 
shrub of mint family, grows up to 2 to 3 feet 
tall with dark green foliage. Leaves are used 
in seasoning and the extracted oils in per- 
fumery. 
RUE—A bushy perennial plant growing 
1% to 2 feet tall with an unpleasant odor 
and bitter acrid taste. Used in beverages, 
vinegar and medicines. 
SAFFRON—A coarse annual, branched 
plant 1% to 3 feet tall which bears profusely 
yellow thistle-like flowers. A pigment from 
these is used in dyeing and coloring, leaves 
for flavoring and oil from the seed similar to 
olive oil. 
SAGE, BROADLEAF—Plants grow 12 to 
15 inches tall bearing a gray-green foliage, 
with pleasing aromatic odor and pungent 
flavor. Has many culinary uses. 
SPEARMINT or OLD FASHIONED MINT 
—The spread is by underground rootstalks 
and the plants stretch up 15 to 20 inches tall. 
Produces an aromatic oil. 
SUMMER SAVORY—An aromatic annual 
bushy plant, grows 1% feet tall, with small 
leaves, purple and white flowers. Used in 
different culinary recipes. 
THYME—A hardy perennial 10 to 12 
inches tall with dark green leaves and purple 
flowers. Its pungent aromatic leaves used in 
soups and salads and other culinary recipes. 
WORMWOOD — A _ hardy perennial, de- 
velops 2 to 3 feet tall in the second year. Has 
a spicy odor and bitter flavor. Used in medi- 
cines and liquors. 
Kale 
Kale is a non-heading member of the cab- 
bage family and easily grown in the garden. 
It is an annual and thrives best in the cool 
of spring or autumn. Cultural aspects are the 
same as for cabbage. A major use is for 
greens with a high vitamin content. 
DWARF BLUE SCOTCH (55 to 60 days) 
—The attractive plants are hardy, developing 
12 to 14 inches tall with a 20 to 28-inch 
spread. Leaves are finely curled, of a blue- 
green color, and good quality and flavor. 
DWARF GREEN CURLED SCOTCH 
(DARK GREEN MOSS CURLED) (55 to 60 
days)—Similar to Blue Scotch but with large 
bright green, curled and plumed leaves. 
DWARF SIBERIAN (GERMAN 
SPROUTS) (65 days)—A vigorous, sprawl- 
ing plant, growing 12 to 15 inches high and 
bearing large coarse blue-green leaves with 
frilled edges. 
Kohl Rabi 
Also a member of the cabbage group, it de- 
velops an enlarged root just above the soil 
surface. The root appears as a bulb-like swol- 
len stem similar in shape to a round turnip, 
also with a turnip flavor. 
Culture: Plant in rows % inch deep, for 
hand cultivation 15 inches, for horse and 
power 24 inches, and thin to stand 5 inches 
apart in the row. An ounce will sow 300 feet 
of drill, 4 pounds to an acre for direct seed- 
ing. As the plants attain a size of 2% to 3 
inches in diameter, pull up, cut off the root, 
top, peal, quarter, and prepare as for cabbage. 
PURPLE VIENNA (60 days)—A_ small 
purplish-green plant, 8 to 10 inches tall, with 
a flattened, globular reddish-purple bulb. The 
flesh is tender and white. Edible when the 
bulb is around 2 inches in diameter. 
WHITE VIENNA (55 days)—Much the 
same as Purple Vienna but differs in the 
medium green color of leaf and stem and pale 
green of the skin of the bulb. Flesh is white, 
tender, mild and well flavored. 
Leek 
LARGE AMERICAN or LONDON FLAG 
(150 days)—Produces well branched, white 
stems, 7 by 1% inches, with large blue-green 
leaves. Useful for seasoning and in soups. 
