Archive image from page 131 of Culinary herbs; their cultivation, harvesting,. Culinary herbs; their cultivation, harvesting, curing and uses culinaryherbsth00kain Year: 1912 ( no CULINARY HERBS Description.—Like mast biennials, parsley develops only a rosette of leaves during the first year. These leaves are dark green, long stalked and divided two or three times into ovate, wedge-shaped segments, and each division either entire, as in parsnip, or Curled Parsley more or less finely cut or 'curled.' During the second season the erect, branched, channeled flower stems rise 2 feet or more hi
Archive image from page 131 of Culinary herbs; their cultivation, harvesting,. Culinary herbs; their cultivation, harvesting, curing and uses culinaryherbsth00kain Year: 1912 ( no CULINARY HERBS Description.—Like mast biennials, parsley develops only a rosette of leaves during the first year. These leaves are dark green, long stalked and divided two or three times into ovate, wedge-shaped segments, and each division either entire, as in parsnip, or Curled Parsley more or less finely cut or 'curled.' During the second season the erect, branched, channeled flower stems rise 2 feet or more high, and at their extremi- ties bear umbels of little greenish flowers. The fruits or 'seeds' are light brown or gray, convex on one side and flat on the other two, the convex
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