418 OLERACEOUS PLANTS. 



For many years it was the principal variety grown in the 

 gardens of this country, but has now given place to the 

 curled sorts, which, if not of better flavor, are generally 

 preferred, on account of their superior excellence for gar- 

 nishing. 



Rendle's A variety of the Dwarf Curled, of larger 

 Treble Gar- 

 nishing, size, the leaves being as finely curled and 

 Trans. J 



equally beautiful. 



Hamburger A variety of the Common Plain Parsley, 

 Large-rooted 



Parsley. with stronger foliage. Though the leaves are 



TURNIP-ROOTED sometimes used in the manner of those of the 



PARSLEY. 



Common Parsley, it is generally cultivated for 

 its fusiform, fleshy roots. 



To obtain these of good size and quality, the soil should 

 not be too rich, but deeply and thoroughly trenched. Sow 

 the seeds in April or May, in drills a foot or fourteen inches 

 apart, and three fourths of an inch deep ; and when the 

 seedlings are two or three inches high, thin them to six or 

 eight inches apart in the rows. Cultivate during the season 

 as carrots or parsnips, and in October the roots will have 

 attained their growth, and be suitable for use. Take them 

 up before the ground closes, cut off the tops within an inch 

 or two of the crowns, pack in earth or sand, and store in the 

 cellar for winter. 



To raise Seeds. Reset a few roots in April, two feet 

 apart ; or leave a few plants in the open ground during the 

 winter. They will blossom in June and July, and ripen 

 their seeds in August. 



Use. The roots are eaten boiled as carrots or parsnips. 

 In connection with the leaves, they are also mixed in soups 

 and stews, to which they impart a pleasant, aromatic taste 

 and odor. 



