no 



CULINARY HERBS 



Description. — Lik-e most biennials, parsley develops 

 only a rosette of leaves during the first year. These 

 leaves are dark green, long stalked and divided two 

 or three times into ovate, wedge-shaped segments, 

 and each division either entire, as in parsnip, or 



Curled Parsley 



more or less finely cut or "curled." During the 

 second season the erect, branched, channeled flower 

 stems rise 2 feet or more high, and at their extremi- 

 ties bear umbels of little greenish flowers. The 

 fruits or "seeds" are light brown or gray, convex 

 on one side and flat on the other two, the convex 



