564 KITCHEN GARDEN. 



fit for use, in any season, two months before any other 

 sort. 



46. PARSLEY. 



Apium Petroselinum, or Garden Parsley, is a hardy 

 biennial, a native of Sardinia, and was in cultivation in 

 England so long ago as 1548. It is a well known 

 seasoning herb, and communicates an agreeable flavour 

 to soups and stews. There are three varieties cultivated 

 in our gardens. 



1. Common. 3. Hamburgh. 



2. Curled-leaved. Large-rooted. 



Curled Parsley is a very valuable article in the garden, 

 and requires particular attention in order to keep it 

 true : as the very finest variety will soon degenerate and 

 become plain if left to itself. On the contrary, a very 

 fine sort may be considerably improved by management. 



It should be sown thin in the spring, broadcast ; and 

 when the plants have acquired five or six leaves, those 

 which are the most densely curled should be taken up, 

 their roots shortened to three or four inches long, and 

 planted out upon a bed in the open part of the garden, 

 at eight or nine inches apart from each other, keeping 

 the ground perfectly clean through the summer. By 

 the autumn the plants will have attained their full size, 

 when the very handsomest should again be selected, 

 taken up, and planted out again, in the most open and 

 exposed part of the garden, for seed. 



By this method of transplanting the plants twice, the 

 stock is improved as far, probably, as art is capable of 

 effecting it. 



The transplanting of Chervil and Garden Cress, is the 

 only means of improving their curled-leaved varieties. 



Hamburgh Parsley, which is cultivated for its roots 

 alone, should be sown thin, broadcast, and the plants hoed 



