STOKES SEED FARMS COMPANY 



MOORESTOWN NEW JERSEV 



Parsley 



{Petroselinum Hortense) 



CHAMPION MOSS CURLED PARSLEY IN THE ROW (x 1/4) 



it 



History — Apparently a native of the Island of Sardinia. Pliny, 

 however, states that the Sardinian parsley was of a venomous quality. 

 However, M. de CandoUe considered it to be wild in the Mediter- 

 ranean region. From time immemorial it has been'served at funeral 

 feasts. Parsley was introduced into England in 1542, the second 

 year of the reign of Edward Sixth. Gerard speaks 

 of it as being "delightful to the taste and agreeable 

 the stomacke. 

 Our best parsley 

 BtiU comes 

 from Eng- 

 land. 



No. 700. 

 Champion 

 Moss Curled. 



Days to Ma- 

 turity, 65. 

 Known in this 

 country at least 

 from the time of 

 Minton Collins 

 in 1793 as Curled 

 Parsley. The 

 other prefixes 

 have apparently 

 been added dur- 

 ing the last thirty or forty years. This variety HAMBURG TURNIP 

 grows to a height of about eight inches. The ROOTED PARSLEY 

 color is a rich dark green and the leaves are 

 very finely cut. The compact curled leaves are excellent for 

 garnishing, and, although sometimes used for flavoring, we 

 do not recommend them for this purpose as highly as either 

 Hamburg Turnip Rooted or Plain. For all general purposes, 

 however, Champion Moss Curled is, perhaps, the leading 

 variety. 



Pkt. 5ff, oz. iqi, }4 lb. 30f5, lb. $1.00, 5 lbs. $4.50, postpaid; 

 by express, 5 lbs. or more, 80^ per lb. 



No. 704. Plain. Days to Maturity, 70. Cultivated in this 

 country since the early days, Booth having hsted it in 1810. This 

 variety is not as compact as the Champion Moss Curled, and the 

 leaves are flat and deeply cut. Plain parsley is verj' desirable for 

 flavoring and for drying. It is not used extensively for garnishing. 



Because of its pimgent flavor and because of its general 

 hardy qualities, it is considered very valuable. 



Pkt. Sfi, 

 oz. lOfi, }4 lb. 

 30(^,lb.$1.00, 

 5 lbs. $4.50, 

 postpaid; by 

 express, 5 

 lbs. or 

 more, 80f^ 

 per lb. 



No. 710. 

 H a m - 

 burg Tur- 

 nip Rooted. 



Days to 

 Maturity 

 90. No doubt 

 this variety 

 originated in 

 Northern. 



Europe. It has been grown in this country for about 

 one himdred years, Sinclair and Moore having offered it 

 in 1826. The root is the edible part of this variety, re- 

 sembling in color and shape the root of the parsnip. The 

 leaves are very similar to those of Plain parsley, and are 

 especially desirable for flavoring and drying. The roots: 

 may be stored for winter use very profitably. This is not a. 

 garnishing variety, but for the purposes desired Hamburg is 

 a very valuable sort. 



Pkt. 5^, oz. 10(i, M lb. 30fi, lb. $1.00, 5 lbs. $4.50, post- 

 paid ; by express, 5 lbs. or more, 80>S per lb. 













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60 



Moss Curled for garnishing; Plain and Hamburg for flavoring. Plant some of each 



