VEGETABLES — DESCRIPTION AND CULTURE. 285 



as the foliage. There are two varieties, the pale green, 

 and the red or purple leaved, the latter of which is just 

 now coming into fashion as an ornamental plant, on account 

 of the fine color of its foliage. 



Culture. — Orach flourishes best in a rich, moist soil. 

 It is raised from seed sown in drills, fifteen to eighteen 

 inches apart. Sow very early in spring, or in October, 

 which is a good time in mild climates. Two or three 

 sowings may be made in spring for a succession. The 

 plants soon make their appearance ; when an inch high, thin 

 them to four inches asunder. Those removed may be re- 

 planted, being watered occasionally until established. 

 Hoe them in a dry day, keeping the ground loose and free 

 from weeds. Once established, it sows itself. 



Use. — The leaves and tender stalks are cooked and 

 eaten like spinach, to which they are preferred by many. 

 They must be gathered while young, or they are worth- 

 less. The seed should be gathered before fully ripe, as 

 they are liable to be blown away by wind. 



PARSLEY. — (PetroseUnum sativum.) 



Parsley is a hardy, biennial, Umbelliferous plant from 

 Sardinia. There are two varieties used in garnishing: 

 the Common Parsley, with plain leaves, which is the 

 hardier sort, and the Dwarf Curled, which is much hand- 

 somer and longer in running to seed. 



The Neapolitan or Celery-leaved is grown by the 

 French for the leaf-stalks, which they blanch and use like 

 celery. 



The Hamburg Parsley (var. latifolium) is cultivated for 

 its fleshy roots, which are eaten like parsnips. 



Parsley is raised only from seed, which may be sown 

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