STOKES SEED FARMS COMPANY MOORESTOWN, NEW JERSEY 



PARSLEY 



(Petroselinum hortense) 



HAMBURG 

 TURNIP 

 ROOTED 

 PARSLEY (x 1/5) 



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

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

 However, M. de Candolle considered it to be wild in the Mediterranean 

 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 "delightf ul to the 

 taste and agreeable to the stomacke." Our best parsley still comes from 

 England. 



No. 700 — Champion Moss Curled 



Days to Maturity, 65. Known in this country at least from the 

 time of Minton Collins in 1793 as Curled Parsley. The other pre- 

 fixes have apparently been added during the last thirty or forty 

 years. This variety grows to a height of about eight inches. The 

 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 and Emerald 

 are, perhaps, the leading varieties. Pkt. 10c, oz. 20c, ]4 lb. 40c, 

 1 lb. $1.25, postpaid. 



Emerald Curled 



\ 



Days to Maturity, 65. This variety is somewhat more finely 

 curled and of a brighter green color. It is somewhat superior to 

 Moss Curled as a garden variety. Pkt. 10c, oz. 20c, y± lb. 40c, 

 1 lb. $1.25, postpaid. , 



No. 704— Plain 



Days to Maturity, 70. Cultivated in this country since the . 

 early days, Booth having listed 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 very desirable for flavoring 

 and for drying. It is not used extensively for garnishing. Be- 

 cause of its pungent flavor and because of its general hardy 

 qualities, it is considered very valuable. Pkt. 10c, oz. 20c, 34 lb. 

 40c, 1 lb. $1.25, postpaid. 



No. 710 — Hamburg Turnip Rooted 



Days to Maturity, 90. No doubt this variety originated in 

 Northern Europe. It has been grown in this country for about 

 one hundred years, Sinclair and Moore having offered it in 1826. The root 

 is the edible part of this variety, resembling 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. 10c, oz. 20c, l /i lb. 40c, 1 lb. $1.25, 

 postpaid. 



Parsnip 



(Pastinaca sativa) 



HISTORY — A native of Europe, well known to the Romans, but probably not 

 long before the Christian Era. Apparently parsnip developed in the more northerly 

 parts of Europe. Pliny gives a detailed account of how parsnips were brought from 

 Germany for the Emperor Tiberius, as it was considered that the parsnips from 

 certain parts of the Rhine valley were superior to all others. Gerard speaks of 

 parsnips, showing that they were well known in England during the sixteenth 

 century. 



No. 725 — Hollow Crown or Guernsey 



Days to Maturity, 130. A variety known in this country for over half a 

 century. Gregory listed it in 1866. A variety in very general use for table 

 purposes or for stock feed. The root will attain a length of from eight to ten 

 inches. The color is pure white, uniformly smooth and of excellent quality. 

 The name, Hollow Crown, is derived from the depression, out of which the 

 leaves grow, at the crown of the root. For the best results, care should be 

 taken in the preparation of the soil, so that it may be loosened to a depth of 

 about ten inches. Pkt. 10c, oz. 20c, U lb. 50c, fib. $1.50, postpaid. 



HOLLOW CROWN OR GUERNSEY (x 1/3) 



51 



Moss Curled and Emerald for garnishing; Plain and Hamburg for flavoring 



