482 



THE VEGETABLE GARDEN 



The plant is also distinguished by the very dark green colour of 

 the leaves. It is one of the most difficult kinds to preserve quite 

 pure. 



Hamburgh, Large-rooted, or Turnip-rooted Parsley.— In this 

 kind of Parsley it is not the leaves, but the thick fleshy roots, which 

 form the edible part of the plant. These 

 roots, which are of a dingy white colour, 

 and almost like Parsnip roots, often grow 

 6 in. long, with a diameter of 2 in. in the 

 thickest part, which is usually close to the 

 neck. The flesh is white and somewhat 

 dry. In flavour it resembles the Celeriac, 

 or Turnip-rooted Celery, but is not so 

 delicate. The leaves are exactly like those 

 of the Common Parsley. In Germany, 

 where this plant is rather extensively culti- 

 vated, there are two varieties grown, viz. 

 a late one, which has long slender roots, 

 and an early one, the roots of which are 

 shorter and thicker. These varieties do 



Fern-leaved Parsley natural size). 



Late Hamburgh Parsley 

 (-^ natural size). 



not appear to us to be very constant, and the difference in the 

 weight of their respective produce is rather slight. 



The early or thick-rooted variety is grown like the Parsnip. 

 The seed is sown immediately after winter in well-dug soil, and 

 the roots may commence to be gathered in September. They 

 are not affected by frost, and may be left in the ground until it 

 arrives. This plant is not one of the old-fashioned vegetables, 



