37 
Daniels Bros. Limited , Norwich, Spring, 1910. 
PARSLEY. 
DANIELS' QUEEN OF THE FARSLEYS GROWING AT OUR SEED GROUNDS. From o Photograph. 
per 07.. — s. 
The 
1 0 
py DANIELS’ QUEEN OP THE PARSLEYS. An extra selected stock carefully grown on our own Seed Farm 
most useful for garnishing, and extremely valuable as an ornamental plant for the flower-border • • per P • • 
GIANT CURLED. A very handsome variety, leaves finely curled, grows to a large size, and is very ornamental , this is ^ 
the best sort to grow where Parsley is required in large quantities ■ • • • • • • • ® er ** ' 
COVENT GARDEN GARNISHING A splendid variety, beautifully curled . . - • • • • • • " ' ' " c 4 
EXTRA-FINE CURLED. Fine for garnishing . . . . • • • • • • • • • ' * ‘ ‘ pe ' r p kt. 3d. C S 
FERN-LEAVED. Distinct foliage, useful for garnishing .. ■. •• •• •• " " ” 
Cultivation. — Parsley being a deep-rooting plant pays well for liberal cultivation ; it Ukes goodrioh jofl to • • 
Parsley is often grown as an edging to other kitchen garden crops and has a pleasing effect when thus i U8e ^. >s “ |p a box iu February and 
it is an excellent plan to make a succession of sowings during the year to ensure a continuous au PP y- allowing about twelve inches between 
when the plants have been gradually hardened off they should be planted out during April in the permanent border, allowing about twelve me 
each plant. Another sowing at the end of March will be of value for a succession. .. , , T1 i nIlta 8 h 0 uld be thinned out to 
For a Winter supply, a sowing should be made in June or July, choosing a sunny aspect of Investor 
prevent over-crowding ; those taken out maybe potted up and placed m a cold frame or greenhouse .and will yield an excelled supply 
Winter garnishing. In the event of severe weather it will be found advisable to cover the outside beds with mats or an old frame, ana spr 
soot in the early morning during the growing season will be found to have an excellent effect. 
HERBS (Sweet and Pot). 
Per packet 3d. Per 
| ANGELICA. The mid-rib may be eaten as Celery, or when candied 
makes an excellent confection. 
* ANISE. The seeds are much used for medicinal purposes ; the leaves 
for garnishing or seasoning. 
| BALM. For making balm tea, which is invaluable in cases of fever ; 
makes also a fine-flavoured wine. 
* BASIL, Bush. The leaves and tops impart the flavour of Cloves to soups, 
and are much used for seasoning. 
* BASIL, Sweet. For flavouring salads and soups. 
* BORAGE. The young leaves used as salad or pot herb. 
t BURNET. The young leaves have the flavour of Cucumbers, 
t CARAWAY. For flavouring soups. 
* CHERVIL, Green Curled. Very fine for salads. 
* CORIANDER. The tender leaves are used for soups or salads, 
t DILL. The leaves are used in soups, sauces, and pickles. 
^ FENNEL. Used in sauces for fish and for garnishing, 
j HOREHOUND. Makes an esteemed well-known beverage. 
1 HYSSOP. Young shoots used as pot herbs. 
» MARIGOLD, Pot. The flowers impart a beautiful colour to broths and 
soups. , . 
1 MARJORAM, Pot \ Aromatio and sweet flavour, used in 
* MARJORAM, Sweet or Knotted / soups and stuffings. 
Annuals marked thus (*). Biennials (f). Perennials 
dozen packets, 2s. 6d. 
t LAVENDER. Cultivated for its flowers, which are very aromatic. 
* PURSLANE, Green \ The shoots and succulent leaves are cooling w ben 
* PURSLANE! Golden J used in Spring as salads. 
J RAMPION. The leaves used as salads ; the roots, which have a pleasant 
nutty flavour, used as Radish. ,. . . , 
t ROSEMARY. The leaves make a drink esteemed for relieving licad- 
j RUE, Broad-leaved, Leaves used medicinally ; also used as a remedy 
for croup in fowls. 
t SAGE. Used in stuffing and sauces. . , . , , 
1 The tops being very aromatic are used in salads 
♦SAVORY, Summer I and soupa . they improve the flavour if boiled 
J SAVORY, Winter f with Peas or Beans. 
| SKIRRET. The tubers when boiled and served up with butter are most 
J SORREL, ^road-leaved 1 The leaves are used in salads, soups and 
SORREL, Lettuce-leaved j sauces. 
TANSY. Used for colouring and flavouring confections. 
TARRAGON. The leaves are excellent when pickled. 
THYME. Broad-leaved. Used in stuffings, soups, anu sauces. 
WORMWOOD. Fine tonic when taken as tea; and imparts bitterness 
to drinks 
(+). For Plants of most of the Perennial sorts, see page 64. 
