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LEONARD SEED COMPANY, CHICAGO 
Champion Moss Curled- 
Parsley 
Double Curled. The standard sort for outdoor culture, also 
highly prized by market gardeners for the greenhouse. Pkt., 
10c; M lb., 30c. 
Champion Moss Curled. A very fine curled variety. One 
of the handsomest for garnishing purposes. The exceedingly 
curled leaves make it desirable. Pkt., 10c; *4 oz., 30c. 
Triple Curled. Very finely curled variety of dark green 
color. One of the best varieties for all purposes. Pkt., 10c; 
M lb., 30c. 
Plain. Leaves flat, deeply cut but not curled; often preferred 
on account of the very dark green color as well as the hardi- 
ness of the plant and its superiority for flavoring. Pkt., 10c; 
M lb., 25c. 
Hamburg or Rooted. The turnip-rooted Parsley serves a 
double purpose; it can be used much in the same way as 
other Parsley, but is mostly grown for the thick, fleshy roots. 
The roots are nearly white in color, growing about 6 inches 
long and about 2 inches thick around the neck. They grad¬ 
ually taper toward the base. The flesh is white and some¬ 
what dry. In flavor it resembles Celeriac. It is used for fla¬ 
voring soups, stews, etc. Pkt., 10c; % lb., 35c. 
Culture. Parsley used for garnishing and for seasoning can be planted as soon as the soil can be worked in spring. Cover the slow germi¬ 
nating seed one-fourth inch deep in 12- to 18-inch rows. One-fourth ounce sows 100 feet and 3 to 5 pounds plant an acre. To improve the 
appearance of the crop, trim the plants with a sickle 2 or 3 times during their growing season and at the approach of winter transplant to 
cold frames or a sunny window. Parsley may be mulched with coarse litter and wintered for spring use till the new crop begins. 
Parsnip 
Hollow Crown. Roots long, white, smooth, tender, sugary and of most excellent flavor. 
Very hardy and will keep through winter without protection. Pkt., 10c; M lb., 30c. 
Guernsey. Root white, very tender, with a smooth, clean skin. The variety is easily dis¬ 
tinguished by the leaves growing from depression on top or crown of the root. Pkt., 10c; 
H lb., 30c. 
Culture. Plant Parsnip seed as early as the soil can be worked in spring and do not cover this slow 1 germi¬ 
nating seed deeper than one-fourth inch. Use 18- to 24-inch rows, thinning the plants to a 4-inch stand 
One-half ounce of seed sows 100 feet and 3 to 5 pounds plant an acre. This crop requires the entire season 
to mature, and as frost improves the roots, they may be left in the ground all winter. Both as to quantities 
and its feeding values, the Parsnip is a valuable stock feed. 
Hollow Crown Parsnip. 
Office and main Chicago Warehouse, 333 to 355 W. 35th St. 
