78 
AMERICAN KITCHEN GARDENER* 
PARSLEY. 
Apium Petroselinum. — Persil , Fr.— Petersilie. Gei. 
The parsley is a hardy biennial, a native of Sardinia. The varieties, ae* 
cording to Loudon, are— 
The common plain-leaved {seldom cultivated), I The broad-leaved, or large-rooted Ham 
The curled or thick-leaved {most esteemed), I burgh, {cultivated for its carrot-shaped root) 
Mr. RusselPs Catalogue mentions the following kinds: 
Curled or double —Jlpium petroselinum cris- 
pum; 
Dwarf curled {vei'y much curled), do. do. ; 
Hamburgh, or large-rooted, do. var tuber¬ 
osum ; 
Siberian {ret'y hardy, single-leafed, and affine 
flavor). 
and adds, c; sown from April to August Parsley seldom vegetates under 
five weeks after sowing. It is recommended to soak the seed twelve hours 
in w^ater mixed with sulphur. This process, with attentive watering, will 
cause the seed to vegetate in less than a fortnight.” The seed should be 
fresh. Loudon says, two years old seed will not grow. 
Culture of the pot-herb kinds .—“ One sowing in spring will mostly furnish 
young leaves all the year; though, to answer a constant demand, many per¬ 
sons make successive sowings from February [in Great Britain] to May. 
Some also sow early in autumn for young parsley in winter and spring; but 
such a supply is better provided by cutting down established plants. Sow in 
a single drill along the edge of any compartment, or occasionally in rows 
nine or twelve inches asunder. Draw small drills, something less than an 
inch deep; in which drop the seed moderately thick, and cover a little above 
half an inch. The plants will come up in three or four weeks, and, when 
two or three inches high, may be gathered as wanted, all the summer, win¬ 
ter, and following spring till May, when they will go to seed. Have always 
a young crop sowed timely in the spring to succeed the declining old plants. 
In gathering pot-herb parsley, cut close and regular. In summer, when the 
plants grow rank, yielding more leaves than can be used, cut them close to 
the bottom, and they will shoot up stocky, and in a regular, close growth. 
Observe also to do the same in autumn, about the end of September, that the 
plants may form heads of fresh young leaves before winter. On the ap¬ 
proach of frosty weather, protect them with haulm,” straw, or any thing 
else, which will serve for a defense against cold. 
Cul.ure of Hamburgh Parsley .— u To obtain large roots, allot a compart¬ 
ment where the soil is deep, and has been well digged Any common mould 
