Il6 CULINARY HERBS 



$800 or even more — ^gross. By the ordinary field 

 method from $150 to $300 is the usual range. In- 

 stead of throwing away the leaves cut in Septem- 

 ber, it should be profitable to dry these leaves and 

 sell them in tins or jars for flavoring. 



When it is desired to supply the demand for 

 American seed, which is preferred to European, the 

 plants may be managed in any of the ways already 

 mentioned, either allowed to remain in the field or 

 transplanted to cold frames, or greenhouses. If left 

 in the field, they should be partially buried with 

 litter or coarse manure. As the ground will not be 

 occupied more than a third of the second season, a 

 crop of early beets, forcing carrots, radishes, lettuce 

 or some other quick-maturing crop may be sown 

 between the rows of parsley plants. Such crops will 

 mature by the time the parsley seed is harvested 

 in late May or early June, and the ground can then 

 be plowed and fitted for some late crop such as early 

 maturing but late-sown sweet corn, celery, dwarf 

 peas, late beets or string beans. 



When seed is desired, every imperfect or unde- 

 sirable plant should be rooted out and destroyed, 

 so that none but the best can fertilize each other. 

 In early spring the litter must be either removed 

 from the plants and the ground between the rows 

 given a cultivation to loosen the surface, or it may 

 be raked between the rows and allowed to remain 

 until after seed harvest. In this latter case, of 

 course, no other crop can be grown. 



Like celery seed, parsley seed ripens very irregu- 

 larly, some umbels being ready to cut from one to 



