174 



VEGETABLE aARDENING. 



habit of growth parsley resembles the parsnip, to which it is 

 closely related. The leaves, however, are variously cut and di- 

 vided. A few varieties are grown for their fleshy roots. 



Culture. — Parsley is grown in much the same manner as the 

 parsnip, and, like, it, its seed germinates rather slowly. The 

 seed is often sown for winter and early spring use in green- 

 houses and hotbeds. The leaves may be used as soon as big 

 enough. The roots may be taken up in autumn and grown in a 



greenhouse or in 

 a box in a sunny 

 window for a 

 winter supply. 

 The demand is 

 quite limited. It 

 is sold in small 

 bunches and may 

 be found in the 

 larger markets at 

 any season of the 



Figrure 86.— Fine curled parsley. year. It seldom 



comes through our winters safely when left exposed outdoors 

 but sometimes does so when well protected. 



The Varieties commonly grown are the Double Curled and 

 Fine Leaved, either of which makes a border that is pretty enough 

 for a flower garden, and it is often used as an edging for small 

 kitchen gardens. 



CARROTS. (Daucus carota.) 

 Nati^^e of Europe. — Biennial. — In the wild state this root is 

 valueless, being slender and woody, and the plant is a bad weed. 

 Under cultivation it exhibits the widest difference in shape, size 

 and color. Some kinds have roots that are broader than long 

 and extend not over two or three inches in the ground, while 

 others attain a length of two feet, and still others may be found 

 having the various intermediate forms between these extremes. 

 There are also varieties having red, white and yellow flesh. The 

 leaves are very much divided and deeply cut. The flowers are 

 white and crowded together in compound umbels on stalks two to 

 five feet high. The roots of the cultivated kind will stand con- 



