HAMBURG PARSLEY 



THE top growth of this plant is much like the ordinary 

 garnishing Parsley, not much curled, but the edible part of 

 the root is like a small or blunt Parsnip. The roots are 

 very fleshy and of a peculiar flavour, and well worth 

 culture in 

 gardens where 

 variety is liked, 

 as this root is 

 in season from 

 November to 

 April. As with 

 most roots the 

 land should not 

 have been re- 

 cently manured, 

 as this causes 

 a rank growth 

 and splitting up 

 of the roots 

 into sections. 

 What is required is land deeply dug which was well 

 manured for a previous crop. For roots of any kind 

 that go down into the earth deep cultivation is a necessity. 

 The best roots I ever grew of this plant was in land that 

 had just been cleared of Celery, the last-named plant 

 having been highly fed, and the trenching and moulding 

 up just suited the Parsley roots. Seeds should be sown 

 in March in drills 1 8 inches apart and the plants thinned 

 to half that distance. The after-culture is simple, merely 



75 



EARLY HAMBURG PARSLEY 

 (One -fifth natural size) 



