PARSLEY. 417 



Use. The leaves of the curled varieties afford one of the 

 most beautiful of garnishes ; they are also used for flavoring 

 soups and stews. The seeds are aromatic, and are some- 

 times used as a substitute for the leaves, though the flavor is 

 much less agreeable. 



Varieties. 



A fine, dwarfish, curled variety, long culti- DwarfCurled 



Parsley, 

 vated in England. In some gardens it is CURLED PARSLEY. 



BOTTOM'S DWARF 



grown in such perfection as to resemble a tuft C DWARF' CURLED? 

 of finely curled green moss. 



It is hardy, and slow in running to seed, but liable to 

 degenerate, as it constantly tends to increase in size,. and 

 to become less curled. 



From the Dwarf Curled Parsley, by judicious cultivation 

 and a careful selection of plants for seed, have originated 

 many excellent sorts of stronger growth, yet retaining its 

 finely curled and beautiful leaves. 



A fine, curled sort, larger than the Dwarf Mitchell's 



Matchless 

 Curled, and, on account ot its remarkable Winter. 



Thomp. 



hardiness, recommended as one of the best 

 for Avinter culture. 



The leaves of this variety are large and Myatt's 

 spreading, bright green above, paler beneath. curled. 



When true, the foliage is nearly as finely curled MT ^*!i'pxVnA 



as that of the Dwarf, though the plant is much ri wi?ns K L B Ul 



CURLED. 



larger and stronger in its habit. 



The leaves of this sort are plain, or not Plain Pars- 



. ley. T/iomp. 



curled, and the plant produces them in greater COMMON PARS- 



quantity than the curled sorts. It is also some- 

 what hardier. 



