HAMBURG PARSLEY 
The top growth of this plant is much like the ordinary 
garnishing Parsley, not much curled, but the edible part of 
the root is like a small or blunt Parsnip. The roots are 
very fleshy and of a peculiar flavour, and well worth 
culture in 
gardens where 
variety is liked, 
as this root is 
in season from 
November to 
April. As with 
most roots the 
land should not 
have been re- 
cently manured, 
as this causes 
a rank growth 
and splitting up 
of the roots 
into sections. 
What is required is land deeply dug which was well 
manured for a previous crop. For roots of any kind 
that go down into the earth deep cultivation is a necessity. 
The best roots I ever grew of this plant was in land that 
had just been cleared of Celery, the last-named plant 
having been highly fed, and the trenching and moulding 
up just suited the Parsley roots. Seeds should be sown 
in March in drills 1 8 inches apart and the plants thinned 
to half that distance. The after-culture is simple, merely 
75 
EAKLY HAMBURG PARSLEY 
( One-fifth natural size') 
