48 CROP PRODUCTION 



Parsley 



Parsley is a member of the great umbel-bearing family, 

 often called the Parsley Family. It is used for flavoring 

 soups, stews, and salads, and especially as a garnish in 

 serving meats and other foods. It is a biennial, though 

 for garden purposes it is treated as a hardy annual. 

 Seeds are sown in hot-bed, greenhouse, or window box in 

 March, and the seedlings transplanted outdoors in May. 

 Or the seed may be sown outdoors as soon as the ground 

 is in good condition and thinned to six inches apart in 

 the row. 



Parsley is a cool- weather plant, requiring rich, moist 

 soil for its best development. In the hottest summer 

 weather it does better in shade than in full exposure to 

 the sun. Plants may be taken up in autumn and planted 

 in window boxes for winter use. The outer leaves and 

 leaf-stems are pulled off for use, but care should be 

 taken always to leave some to keep the plant growing. 

 Three types of leaves are now grown — the Plain, the 

 Curled, and the Fern-leaved sorts. The Dwarf Curled 

 ones are most popular. 



Cress and Endive 



In city markets small bunches of Water Cress are 

 commonly sold for salads and garnishing meat dishes. 

 This is a perennial plant found in our brooks and easily 

 propagated e^her by seed or cuttings. It thrives best 

 along the margins of streams, where the running water 

 keeps it clean, healthy, and healthful, but it may be 

 grown in almost any moist location where the water 

 supply never fails. This is really a much more desirable 



