£he Kitchen Cjarden. i 
many, by rcafon of the aromaticall or fpicie tafte , warming and comfor- 
ting the ftomack , and helping it digeft the many waterifti3nd flcgmatickc 
meates are in thofe times much eaten. The rootes alfo either rawe or boy led 
are often eaten with oyle andvinegar. Theieedeis more vfed pnyfic.illy 
thentheroote, or any other part, and iseffcituall to prouokc plenty of v- 
rinein them that piife by drops , or haue the Strangury : It helpeth wo- 
mens courfes, and warmeth their benummed bodies or members, that haue 
endured fierce cold daies and nights, being boyled and drunke. 
Chap. XXII. 
Sclinum inlet. Swreete Parfley or fweete Smallage. 
T His kinde of fweete Parfley or Smallage, which foeuer ydii pleafe to call 
it; for it refembleth Smallage as well in the largeneife of theleaucs, as in 
the tafte, yet fweeter and pleafanter , is (as I take it) in this like Vnto fweete 
Fennell (that hath his fweetneffe from his naturali foyleand clymate • for how- 
foeuer itbeereafonable fweete the firftyeareitisfownewith vs, yet it quickly doth 
degenerate, and becommeth no better then our ordinarie fefinell afterwards). 
The firftyearc it is fowncand planted with vs (and the firft thateuerl faw, was in a 
Venetian AmbafTadours Garden in the Spittle yard , neare Bifhops gate ftreete) is 
fo fweete an d pleafant, efpecially while it is young, as if Sugar had beene mingled 
with it : but after it is growne vp high and large, it hath a ftronger tafte of Smal- 
ladge, and (olikewife much more the next yeare-, that it growethfrom the feed was 
gathered here : the leaues arc many, fpreading farre about the roote, broader and of a 
frelher greene colour then our ordinary Smalladge, and vpon longer ftalkes : the feed 
is as plentifull as Parfley, being fmall and very like vnto it, but darker of colour. 
The Vfe of fweete Parfley. 
TheVenetiansvfe to prepare it for meate many waics, boththeherbe 
and the roote eaten rawe, as many other herbes and rootes are , or boyled 
or fryed to be eaten with meate , or the dryed herbe poudered and ftrewed 
vpon meate ; but moft vfually either whited, and fo eaten rawe with pepper 
and oyle, as a dainty Sallet ofit fclfe , or a little boyled or ftewed : the tafte 
of the herbe being a little warming, but the feede much more, helpeth cold 
windy ftomackes to digeft their mcate, and to expell winde. 
Chap. XXIII. 
Vetrofolinum &• upturn. Parfley and Smalledge. 
W E haue three forts of Parfley in our Gardens, and but one of Smafladge j' 
Our common Parfley, Curld Parfley, and Virginia Parfley ; which laft, 
although it be but of late knowne, yet it is now almoft growne common, 
and of as good vfe as the other with diuers. Our common Parfley is fo well knowne, 
that it is almoft needlefleto deferibeit, hauing diuers frefhgreene Ieaues,threealwaics 
placed together on a ftalke, and fnipt about the edges , and three ftalkes of leaues for 
the moft partgrowing together : the ftalkes groWe three or foure foote high or better, 
bearing fpikie heads of white flowers, which turne into fmall feede , fomewhat fbarpe 
and hot in tafte : the roote is long and white. 
Curld Parfley hath his leaues curled or crumpled on the edges , and therein is the 
oncly difference from the former. 
Virginia' 
