SALADS AND HERBS 141 



be welcomed by those desiring useful additions to the vegetable 

 quarters. 



CHIVES. (See Onion Section, page 94). 



FENNEL (Fceniculum officinale). The ordinary garden Fennel 

 is a five-foot perennial, with Asparagus-like foliage, used for 

 garnishing fish. The seeds are used in the manufacture of 

 liqueurs. It is an ornamental plant for the border where a 

 light-foliage effect is required at a good height, or any odd 

 corner in the kitchen-garden that can accommodate tall plants. 

 The best method of propagation is by sowing seeds in the autumn, 

 which brings the plants into use in the following spring and 

 summer, Little or no attention is required beyond the most 

 ordinary cultivation. 



PARSLEY (Apium petroselinum}. Apart from its culinary 

 and garnishing value, Parsley has many good points which 

 should commend it particularly to the town gardener, for it 

 becomes a decorative asset even where few things really thrive. 

 Many people sow much more seed than they can ever hope to 

 accommodate plants. This, together with neglect of early 

 thinning, accounts for the plants running to seed early in the 

 season. Parsley should have a very rich soil. Instead of sowing 

 the seed indiscriminately, draw shallow drills and drop a few 

 seeds at intervals of six inches. Cover the seed slightly with 

 fine soil, and when the seedlings show a few true leaves, remove 

 all but one strong plant of each group. Treated thus, with a 

 liberal supply of water should an excessively dry period follow 

 the germination, it will not be long before the leaves touch each 

 other. The adaptability of Parsley for providing a cheap and 

 ornamental edging to the garden walk should not be overlooked, 

 for even though the strongest-growing leaves may encroach a 

 little on the walk, these may be periodically cut back. In 

 showery weather, the whole row may be cut nearly to the 

 ground level, and in a very short time an abundance of new 

 leaves will spring up and take their place. Parsley is a native 

 of Sardinia. There are a few forms, chiefly based on the appear- 

 ance of the leaves, such as the Common or Plain-leaved, Double 

 Curled, the Moss-curled, and the Fern-leaved. There is also 

 a distinct variety which produces an excellent edible root. 



To obtain a supply of Parsley during the winter and the early 

 part of the next summer, when older plants will be running to 



