Daniels Bros. Limited , Norwich , Spring, 1912. 
33 
DANIELS QUEEN OF I Hfc rAHSLETS UKUWinij A l uuk seeu unuunus. non a riwiuyruyi.. 
Seed 
per 07 .. — 9 . 
Farm. The 
|y i DANIELS’ QUEENIOF THE PARSLEYS. An extra selected stock carefully grown on our own 
most useful for garnishing, and extremely valuable as an ornamental plant for the flower-border . . per pkt. 4d, 
GIANTICURLED. 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 per pkt. 3d. 0 9 
COVENT GARDEN GARNISHING. A splendid variety, beautifully curled . . . . . . . . . . . . . . ' ‘ a 4 
EXTRA-FINE CURLED. Fine for garnishing . . . . . • • • ■ • • • • • • • • • • • • • “ 8 
FERN-LEAVED. Distinct foliage, useful for garnishing . . . . . . . . . . • • • • • • P er P Kt - *a. u 
Cultivation.— Parsley being a deep-rooting plant pays well for liberal cultivation ; it likes a good rich soil in a cool but not too shady position. 
Parsley is often grown as an edging to other kitchen garden crops and has a pleasing effect when thus used, and as it is in demand the whole year round 
it is an excellent plan to make a succession of sowings during the year to ensure a continuous supply. Make the first sowing in a box in February and 
when the plants have been gradually hardened off they should be planted out during April in the permanent border, allowing about twelve inches between 
each plant. Another sowing at the end of March will bo of value for a succession. . , 
CFor a Winter supply, a sowing should be made in June or July, choosing a sunny aspect on a south border. The plants should be t binned out to 
prevent over-crowding ; those taken out may bo potted up and placed in a cold frame or greenhouse and will yield an excellent supply ot leaves tor 
Winter garnishing. In the ovent of severe weather it will bo found advisable to cover the outside beds with mats or an old frame, and a sprinkling ot 
soot in the early morning during the growing season will be found to have an excellent effect. 
HERBS (Sweet and Pot). 
Per packet 3d. 
t ANGELICA. Tho mid-rib may be eaten as Celery, or when candied 
makes an excellent perfection. 
* ANISE. The seeds are much used for medicinal purposes ; the leaves 
for garnishing or seasoning. 
t BALM. For making balm tea, which is invaluablo in cases of fever ; 
makes also a fine-flavourod 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 loaves used as salad or pot herb. 
t BURNET. Tho young leaves have the flavour of Cucumbers, 
t CARAWAY. For flavouring soups. 
* CHERVIL, Green Curled. Very fine for salads. 
* CORIANDER. The tendor loaves aro used for soups or salads, 
t DILL. Tho loaves aro used in soups, sauces, and pickles. 
i FENNEL. Used in sauces for fish and for garnishing, 
t HOREHOUND. Makes an esteemed well-known boverage. 
j HYSSOP. Young shoots used as pot herbs. 
* MARIGOLD, Pot. The flowers impart a beautiful colour to broths and 
soups 
UvU — . 
* MARJORAM, Sweet or Knotted f Aromatic and sweet flavour, used in 
i MARJORAM, Pot » W J soups and stuffings. 
Annuals marked thus (*) Biennials (t). Perennials ({). 
Per dozen packets, 2s. 6d. 
{ LAVENDER. Cultivated for its flowers, which are very aromatic. 
* PURSLANE, Green ( The shoots and succulent leaves are cooling when 
* PURSLANE, Golden / used in Spring as salads. 
t 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 head- 
;j; RUE, Broad-leaved. Leaves used medicinally ; also used as a remedy 
for croup in fowls. 
} SAGE. Used in stuffing and sauces. 
. _ . n \ The tops being very aromatic are used in salads 
. ancl soups ; they improve the flavour if boiled 
+ oAVUlti, winter j with Peas or Beans. 
| SKIRRET. The tubers when boiled and served up with butter are most 
delicious. 
J SORREL, Broad-leaved \ The leaves are used in salads, soups, and 
J SORREL, Lettuce-leaved I sauces. 
J TANSY. Used for colouring and flavouring confections. 
J TARRAGON. The leaves are excellent when pickled. 
:|: THYME. Broad-leaved. Used in stuffings, soups, and sauces, 
j WORMWOOD. Fine tonic when taken as tea ; and imparts bitterness 
to drinks. 
For Plants of most of the Perennial sorts, see fag e 61. 
PARSLEY. 
