Il8 CULINARY HERBS 



the lighter green undersides. In this group are several 

 subvarieti.es, distinguished by minor differences, such 

 as €xtent of reflexing and size of the plants. 



In the fern-leaved group the very dark green 

 leaves are not curled but divided into numerous 

 threadlike segments which give the plant a very 

 delicate and dainty appearance. 



Hamburg, turnip-rooted or large-rooted parsley, is 

 little grown in America. It is not used as a garnish 

 or an herb, but the root is cooked as a vegetable like 

 carrots or beets. These roots resemble those of 

 parsnips. They are often 6 inches long and 2 inches 

 in diameter. Their cultivation is like that of pars- 

 nips. They are cooked and served like carrots. In 

 flavor, they resemble celeriac or turnip-rooted celery, 

 but are not so pleasing. In Germany the plant is 

 rather popular, but, except by our German gardeners, 

 it has been little cultivated in this country. 



Uses. — The Germans use both roots and tops for 

 cooking; the former as a boiled vegetable, the latter 

 as a potherb. In English cookery the leaves are 

 more extensively used for seasoning fricassees and 

 dressings for mild meats, such as chicken and veal, 

 than perhaps anything else. In American cookery 

 parsley is also popular for this purpose, but is most 

 extensively used as a garnish. In many countries 

 the green leaves are mixed with salads to add flavor. 

 Often, especially among the Germans, the minced 

 green leaves are mixed with other vegetables just 

 before being served. For instance, if a liberal dust- 

 ing of finely minced parsley be added to peeled, 

 boiled potatoes, immediately after draining, this 



