PARSLEY 



or Fern-leaved varieties, which are quite as good for flavouring as 

 the Common Parsley, and much better for garnishing. As these 

 kinds do not seed very plentifully, and require some care to keep 

 the varieties pure, the seed is rather dearer than that of the 

 Common Parsley, but so little of it is sufficient for a garden, and 

 the perfect security from danger which is ensured by growing only 

 these kinds is so precious, that the matter of cost is really hardly 

 worth mentioning. 



Double-curled Parsley. — In this variety, the divisions of the 

 leaves are rather deeply cut, and each of the small segments thus 

 formed is more or less turned back on the upper side, giving the 

 whole leaf a crisped or curled appearance which has a rather 

 pleasing effect. 



In some forms of Curled Parsley, the segments of the leaf are 

 'turned back so much as to show almost the whole of the under- 

 side, which is of a paler and grayer green than the upper side. Of 

 this kind are the forms known as the Windsor Curled Parsley and 

 Sniith's Curled Parsley. These kinds are not so pleasing in appear- 

 ance as the Common Curled Parsley, as their leaves always have 

 something of the look of being blemished or diseased. 



Champion Moss-curled Parsley. — Resembles the Double- 

 curled Parsley, and, like 

 the latter, is easily told 

 from all wild plants of 

 the UmbellifercB tribe. Its 

 dark green colour makes 

 it useful for garnishing. 



Double-curled Dwarf 

 Parsley. — A sub-variety 

 of Curled Parsley, remark- 

 able for the fineness of 

 the cutting and the great 

 number of the divisions of 

 the leaves. The segments 

 touch one another, and give 

 the leaf the appearance of 

 a piece of very dense Moss. 

 In this form the leaf-stalks 

 are exceedingly short, so 

 that the leaves almost lie upon the ground, forming a very low 

 thick tuft. This is the best Parsley of all to use for decorative 

 purposes, and for garnishing dishes. It is also quite as aromatic as 

 the other kinds. 



Fern-leaved Parsley. — In this variety the leaves are not curled, 

 but are divided into a very great number of small thread-like seg- 

 ments, giving to the whole plant a very light and graceful appearance. 



31 



Double-curled Dwarf Parsley (i natural size). 



