68 
HINTS ON THE CULTIVATION OF PARSLEY 
AND PARSNIP. 
PARSLEY. 
French — Persil. German — Petersilie. Dutch — Pieterselie. Italian — Prezzemolo. 
Spanish — Perej i l. 
Description. — A plant grown for its leaves, which are used as a decoration to dishes, or 
chopped up into sauce. 
Varieties. — These vary in degree of curliness in the leaves, some of which are very 
mossy. 
Sowing Seasons. — A Parsley bed should be sown every spring on a nice, but not over-rich, 
soil, and where a quantity is required, again about July. The seeds should be scattered about, 
raked in, and the surface pressed in. 
General Culture. — It is easy to have Parsley through the summer, but it is often missing 
in gardens during winter, just when most needed. For winter use, the bed should have the 
protection of a glass frame, which will keep it fresh and in growth through the cold season. All 
flowering spikes that appear during summer should be promptly cut out. The leaves from young 
plants are much nicer than those taken from worn-out plants. 
French- 
PARSNIP. 
Panais. German— Pastinake. Dutch — Pinksternakel. 
Italian — Pastinaca. Spanish — Chirivia. 
Description. — A vegetable grown for its 
root, which is cooked and eaten. 
Varieties. — These vary in shape and 
flavour. 
parsnips in badly 
DUO SOIL. 
Sowing Season. — At the end of winter and 
during early spring is the best time to sow the 
seed, in rows 15 inches apart. The seedlings 
should be thinqed out to 1 2 inches apart. 
General Culture. — Deeply-dug ground is an important factor 
in the successful growth of Parsnips, as the tap root will often go 
down several feet, and if this is checked the body may assume an ugly shape. Lift as needed 
during winter. The roots retain their flavour in a better degree if not taken up until required 
for cooking. Cover with straw at the approach of frosty weather to keep the ground from 
getting hard. 
WELL GROWN PARSNIPS 
IN DEEP RICH SOIL. 
ifaSCCtDu] 
237, 238, & 97, High Holborn, London. — 1904. 
