6-12 inch plants. Plant August to October, and during spring from the end of January to the end of April. Soak the seed for twenty-four hours and mix with sand, it is very slow to germinate and sometimes remains in the ground from four to five weeks before making its appearance. More flavor than curled varieties. Medium green with flat deeply cut leaves.
Leaves are exceptionally good for seasoning, perfume and once considered for relief of headache.
Flowers pale blue in spikes. 3 ft. tall. Most popular of all seasoning herbs, matures in 75 days. A fragrant, slightly bitter herb used extensively to flavor poultry, sausage, meats, dressings, fillings, stews, soups, fish chowders and sauces. Use leaves fresh or dried.