THE HAMBURGH PARSLEY AND THE RADISH. 



653 



is a carduaceous biennial, a native of the south of France, where the roots of 

 the wild plant are collected and dressed like those of salsify or scorzonera, 

 which they closely resemble when dressed. (BonJard., 1842.) 



1440. The tree-iirimrose^ QEnothera biennis, Z,., an onagrarious fusiform- 

 rooted biennial, a native of North America, is cultivated in some parts of 

 Germany for the same purpose as the scorzonera, and the points of the 

 shoots are used in salads. The roots of the other biennial species may 

 doubtless be similarly applied. Seeds are readily procured from the seed- 

 shops, and the plant grows freely in sandy soil, 



SuBSECT. VIIT. — The Hamburgh Parsley. 



1441. The Hamburgh parsley, Apium Petroselinum tuberosum Bon 

 Jard.^ is a biennial, resembling the common parsley, but with much larger, 

 less curled leaves, and with large fusiform roots of the same colour and tex- 

 ture as those of the parsnep. It is occasionally cultivated in Germany, to 

 put m soups and stews, and also as a separate dish, like the parsnep or 

 Teltow turnip. Its culture is in all respects the same as that of the parsnep. 



SuBSECT. IX. — The Radish. 



1442. The radish^ Raphanus sativus L. (Radis and Rave, Fr.)., is a 

 fusiform-rooted cruciferous annual, said to be a native of China, in cultiva- 

 tion in Britain from the earliest period of garden history, for the roots which 

 are eaten raw as salad, or in mixture with other ingredients. The roots are 

 also excellent when boiled and sent to table in the manner of asparagus. 

 The young seedling leaves are sometimes used as small salading, and the 

 seed-pods are freq^uently pickled, and used as a substitute for capers. 



1443. Varieties. — These are arranged as spring and summer radishes, 

 turnip radishes, autumn radishes, and winter radishes. The first class are 

 delicately acrid, the second more powerfully so, and the last strong and 

 coarsely pungent . 



Spring and summer radishes. — Scarlet syn. salmon-coloured : in most 

 general cultivation. Short-topped scarlet: the earliest and best variety. 

 Semi-long scarlet : a new sort, said to remain longer crisp than other spring 

 and summer radishes ; and the semi-long rose coloured^ also of excellent 

 quality. The short-topped scarlet is the best for a cottage garden. 



Turnip radishes. — White turnip: root globular. Rose-coloured turnip. 

 Yellow short-topped turnip: form cylindrical. 



Autumn radishes. — White Russian: root large and long, white, tapering 

 like a carrot, flavour nutty, like that of the rampion. Yellow turnip : root 

 large, ovate, rough, yellow or dusky brown without, but white within. 

 Round brown : root large, greenish brown ; the first is the best for a cottage 

 garden. 



Winter radishes. — White Spanish : root large, outside greenish white, flesh 

 hot, firm, solid, and white. Black Spanish : root large, rough, black, 

 flesh white, hot, firm, solid ; the hardiest of the winter radishes ; the best 

 for a cottage garden. 



1444. The soil for all the kinds should be light, rich, and well pulverized 

 to at least eighteen inches in depth, and the situation for an early crop shel- 

 tered and exposed to the sun. The seed should be sown in January and 

 February for a crop to be drawn in March and April, and covered with 



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