36 L. P. GUNSON & CO., ROCHESTER, N. Y. 
PARSLEY 
A packet will sow 50 feet of row, an ounce 150 feet. 
In addition to its value for flavoring and garnishing, parsley is now considered a real food. The 
leaves may be used green, or they may be dried crisp, rubbed to a powder and kept in bottles. 
CULTURE. It requires rich, mellow soil. The seed is even slower than parsnip in germinating 
and should be sown as early as possible in the spring, in drills one foot apart, and when the plants 
are well up thin to 2 inches in the row. When the plants are about three inches high cut off all the 
leaves; the plant will start a new growth of leaves which will be brighter and better curled, and if 
these turn dull or brown they can be cut in the same way; every cutting will result in improvement. 
The moss curled variety makes beautiful border plants. 
EVERGREEN 
This is vigorous growing parsley with dense dark green foliage. The leaves 
are large with leaflets somewhat coarsely cut, but closely curled. ~ 
Evergreen is decidedly frost resistant but makes just as fast a growth as 
Double Curled or other sorts. Is very uniform in type and well adapted for 
market gardeners as well as home garden. 
Hamburg or Turnip Rooted 
The root is the edible portion of this variety and resembles a small parsnip 
both in color and shape. Flesh white, a little dry and in flavor is similar to 
celeriac. The foliage is practically the same as that of Plain Parsley. The 
roots can be dug late in the fall and stored in sand for winter use. Extensively 
used for flavoring soups and stews. 

HOLLOW CROWN THICK SHOULDER PARSNIP 
