THE SALAD GARDEN 129 



parsley. A penny's worth of seed will produce 

 a ten-foot row that will continue throughout 

 the season with proper attention. Sow at the 

 end of April half an inch deep, and when the 

 plants are two inches high thin out the rows 

 so the plants remaining will be four inches 

 apart. Before planting soak parsley-seed over- 

 night in warm (not hot) water to facilitate 

 germination. Do not, when the plants have 

 matured, take all the leaves from a plant at 

 one time. The main value of the aromatic 

 parsley leaves is the distinct flavoring they 

 give, but beyond that their lovely curly leaves 

 add a distinct decorative note to the garnish- 

 ings of salad and meat dishes especially when 

 their distinct green is used in contrast with to- 

 matoes or the pale colors of blanched endive 

 and cucumbers. 



Enough has been said here to suggest to the 

 reader the pleasure and profit one might de- 

 rive from devoting a small plot of ground to 

 the growing of plants for salads, even if no 

 other gardening were attempted, and to the list 

 of plants given here the amateur may come to 

 add many others which he will discover for him- 

 self in his experiments with his salad-garden. 



