60 

 PARSLEY. 



PERSIL. Apium petroselinum. 



VARIETIES. 



Dwarf Curled. I Hardy Siberian. 



Extra Curled. Large Rooted Hamburg-. 



Single or Common. Large Rooted Naples. 



PARSLEY is a hardy biennial plant, and grows wild ir> 

 moist climates, but has been greatly improved by cultiva- 

 tion. The leaves of Common Parsley are used as a pot 

 herb, and those of the Extra Curled kinds make a fine 

 garnish. The Large Rooted are generally cooked for the 

 table in Autumn and Winter, like Parsnips. 



As Parsley seed, sown late in the season, is apt to lay in 

 the ground some time before it vegetates, and often fails in 

 dry weather, the general crop should be sown by the early 

 part of April, in drills an inch deep, and one foot asunder, 

 allowing at the rate of about sir or seven pounds of seed to 

 the acre, or two ouaces for every three perches of land. 

 After the plants are up, let them be kept clean by frequent 

 hoeings. The Large Rooted Parsley should be thinned out 

 while young, and managed the same as Carrots and 

 Parsnips. 



In order to have Parsley grean through the Winter, the 

 old leaves should be picked off in September. If some of 

 the roots be taken up early in November, and laid in a 

 frame, or light cellar, the leaves will keep green a long 

 time ; ihe remainder may be covered up with straw in the 

 place where it grows. 



If some Parsley seed be sown in frames in Spring or 

 Summer, it may be preserved for Winter use without the 

 trouble of removing it. 



