CHAP. I. CULINARY VEGETABLES. 167 



Apium graveolens var. Rapaceum. 



CELERIAC TURNIP-ROOTED CELERY. 



A variety of Celery, of which the part eaten is the root, de- 

 veloped by cultivation to a very large size, and having then a 

 very agreeable, filbert-like flavour. 



It is cultivated in the same way as Celery, except that no 

 earthing-up for blanching is resorted to. The'plant delights in 

 a great abundance of water. Few persons, however, will per- 

 haps be induced to cultivate it, as it entails nearly the same 

 amount of trouble as Celery, to which on the whole it will 

 generally be considered inferior. 



Petroselinum sativum. 



PARSLEY. 



Peetercelee. 



Parsley-seed may be sown about the middle of September in 

 gumlahs, placed somewhere under shelter from the heavy Bains. 

 The seed germinates in about ten days. When the plants are 

 three or four inches high they may be planted out in a row, 

 about half a foot apart, in a shady place, and kept well watered. 



About March the plants will yield seed, some of which should 

 be stored away, and some sown immediately for a fresh supply 

 of p lants for use during the Hot and Eain seasons. 



Fceniculum officinale. 



FENNEL. 



This herb thrives well in Bengal, and where it has been once 

 grown will come up each Cold season afterwards from seed self- 

 sown. No particular care is required in the cultivation of it ; 

 there is, however, so very little use to which it can be applied 

 in cookery, that it scarcely merits a place in the garden. 



Pastinaca sativa. 

 PARSNIP. 



This vegetable is hardly, if at all, known in India. It is said 

 that the seed, if more than a twelvemonth old, rarely germ- 

 inates ; and as the seed imported to this country must of 



