CURLY PARSLEY— 
Petroselinum cris pum. 10c pkt. 
The mossy, curled emerald green Parsley which 
thrives in sun or part shade. Leaves are used for 
flavoring and garnishing and plants make excellent 
edging and accent material. 2 ft. Sun or part shade. 
ITALIAN PARSLEY— 
Petroselinum latifolium. —10c pkt. 
Larger leaves of better flavor and more food 
value. This biennial herb has been discovered to be 
three times as rich in Vitamin C, on a weight for 
weight basis, as oranges! One of the best green 
sources of Vitamins A and B, and iron. Can be 
picked in the garden in December but dries well, 
keeping its color and vitamin content. 
PERILLA— 
Perilla frutescens cris pa 15c pkt. 
Curious mahogany-colored leaves, much _ crisped 
and valued for ornament and cutting. Distinctive 
annual for accent in the garden and lovely for 
bouquets. 3 ft. Sun. 
ROQUETTE—Eruca sativa. 15c pkt. 
Young leaves ready for salad, like cress, in about 
four weeks. Can be replanted in the fall for late 
season greens. An annual which becomes too bitter 
for salad when the plants are large. 2% ft. Sun. 
ROSEMAR Y— 
Rosmarinus officinalis. 25 Cpt. 
“For remembrance’—because of its lingering per- 
fume, its pungent flavor welcome in multitude of 
dishes, and its rich associations in literature and 
legend, Rosemary is the choicest of our herbs. Slow- 
growing from seed, but long-lived—outdoors in sum- 
mer and in the window garden in winter—to make 
a beautiful house plant. The narrow, dark green, 
decurved leaves and pyramidal shrubby growth make 
the plant resemble a living Christmas tree. In early 
spring it is lighted up with pale blue blossoms. Will 
grow into a small shrub, as tall as conditions and 
size of pot permits. 4-5 ft. Sun. 

18 
