i^S STURTEV ant's NOTES ON EDIBLE PLANTS 



Persil celeri ou de Naples. L'Hort. Franc. 1824. 

 Naples or Celery-leaved. Burr 434. 1863. 

 Persil grand de Naples. Vilm. 404. 1883. 



III. 



Curled Parsley. 

 Of these, there are many varieties, differing but in degree, such as the Curied, Extra 

 Curled, Moss Curled and Triple Curled. Pena and Lobel,' 1570, mention this form and 

 say it is very elegant and rare, brought from the mountains the past year and grown in 

 gardens, the leaves curled on the borders, very graceful and tremulous, with minute incis- 

 ions. In the synonymy, many of the figures do not exhibit the curled aspect which the 

 name and description indicate; hence, we make two divisions, the curled and the very 

 curled. The curled was in American gardens preceding 1806. 



(a) The curled. 



Apium crispum sine multifidum. Ger. 861. 1597. cum ic. 

 Apium crispum. Matth. Op. 562. 1598. cum ic. 



(b) Very curled. 



Apium crispatum. Advers. 315. 1570; Dalechamp 700. 1587. 



Apium. Cam. Epit. 526. 1586. 



Petroselinum vulgo, crispum. Bauh. J. 3:pt. 2, 97. 1651. 



Curled. Townsend33. 1726; Mawe 1778; McMahon 127. 1806. Thorb. i^TaZ. 1821. 



Apium crispum. Mill. Diet. 1731, from Mill. Diet. 1807. 



Apium petroselinum. Bryant 24. 1783. 



Curled or Double. Fessenden 222. 1828; Bridgeman 1832. 



Persil frisS. L'Hort. Franc. 1824; Vilm. 404. 1883. 



Dwarf curled. Fessenden 222. 1828; Burr 432. 1863. 



Curled leaved. Don 3:279. 1834. 



IV. 

 Fern-Leaved Parsley. 



The Fern-leaved has leaves which are not curled but are divided into a very great 

 number of small, thread-like segments and is of a very dark green color. It is included 

 in American seed catalogs of 1878. This form seems, however, to be described by Bauhin 

 in his edition of Matthiolus, 1598, as a kind with leaves of the coriander, but -nnth very 

 many extending from one branch, lacinate and the stem-leaves unlike the coriander 



because long and narrow. 



V. 

 Hamburg or Turnip-Rooted. 

 Hamburg parsley is grown for its roots, which are used as are parsnips. It seems 

 to have been used in Germany in 1542,^ or earlier, but its use was indicated as of Holland 

 origin even then in the name used, Dutch parsley. It did not reach England until long 

 after. In 1726, Townsend,' a seedsman, had heard that " the people in Holland boil 

 the roots of it and eat it as a good dish." Miller ^ is said to have introduced it in 1727 



' Pena and Lobel Advers. 315. 1570. 

 ' Fuchsius Hist. Stirp. 573. 1542. 

 Townsend Seedsman 33. 1726. 

 * Martyn Miller Card. Diet. 1807. 



