CULINARY HERBS II3 



tured leaves, allowing the others to remain and 

 develop for later cuttings. Three or four times as 

 much can be gathered from a given area in this 

 way. All plain leaves of such plants injure the ap- 

 pearance and reduce the price of the bunches when 

 offered for sale. 



If protected from frost, the plants will yield all 

 winter. They may be easily transplanted in cold 

 frames. These should be placed in some warm, shel- 

 tered spot and the plants set in them 4 by 6 inches. 

 Mats or shutters will be needed in only the coldest 

 weather. Half a dozen to a dozen stalks make the 

 usual bunch and retail for 2 or 3 cents. 



In the home garden, parsley may be sown as an 

 edging for flower beds and borders. For such pur- 

 pose it is best to sow the seed thickly during late 

 October or November in double rows close together, 

 say 3 or 4 inches. Sown at that time, the plants 

 may be expected to appear earlier than if spring 

 sown and to form a ribbon of verdure which will 

 remain green not only all the growing season, but 

 well into winter if desired. It is best, however, 

 to dig them up in the fall and resow for the year 

 succeeding. 



For window culture, all that is needed is a box 

 filled with rich soil. The roots may be dug in the 

 fall and planted in the box. A sunny window is 

 best, but any window will do. If space is at a pre- 

 mium, a nail keg may be made to yield a large 

 amount of leaves. Not only may the tops be filled 

 with plants, but the sides also. Holes should be 

 bored in the staves about 4 inches apart. (See 



