2l8 MAKING HORTICULTURE PAY 



whenever desired and the roots allowed to remain 

 where they are until the seed stalk begins to grow 

 the following spring. For winter use the roots may 

 be taken up in the fall and planted in pots or boxes 

 and kept in the kitchen window. Among the best 

 known varieties are Double Curled and Fern 

 Leaved. Often parsley is used for edging flower 

 beds, because of its attractive dark green foliage. 



PARSNIP 



Cultivation of the parsnip is practically the same 

 as that of beets and turnips. The seeds are sown 

 in drills in rich friable soil in the early spring. As 

 they are slow to sprout, it is desirable to plant a 

 few radish seeds at the same time to mark the rows 

 where the parsnips are. These radishes can be 

 removed when weeding the bed after they have 

 served this purpose. A quick-maturing variety of 

 radish is desirable, since it is out of the ground 

 early. 



After the parsnip plants are 4 or 5 inches tall 

 they should be thinned to stand 4 to 6 inches apart; 

 and kept clean cultivated until the leaves shade the 

 rows. Parsnips are perfectly hardy and may be 

 allowed to remain in the ground over winter. They 

 may be gathered at any time with a pickax or dug 

 in the spring. If they start to grow in the spring 

 their flavor becomes impaired, and they often be- 

 come woody in the center. Usually they are placed 

 in pits or root cellars like turnips. Hollow Crown 

 or Student is the best variety for table use. The 

 turnip-rooted sorts are sometimes cultivated on 

 light soils. 



