Parsley

Apium petroselinum.

Parsley is a hardy, biennial plant from Sardinia. The leaves of the first year are all radical, compound, rich, deep-green, smooth, and shining. When fully developed, the plant measures three or four feet in height; the flowers are small, white, in terminal umbels; the seeds are ovoid, somewhat three-sided, slightly curved, of a grayish-brown color and aromatic taste,—seven thousand are contained in an ounce, and they retain their vitality three years.

Soil and Propagation.—Parsley succeeds best in rich, mellow soil, and is propagated from seeds sown annually; an ounce of seed being allowed to a hundred and fifty feet of drill.

Sowing.—As the seed vegetates slowly,—sometimes remaining in the earth four or five weeks before the plants appear,—the sowing should be made as early in spring as the ground is in working condition. Lay out the bed of a size corresponding to the supply required, spade it deeply and thoroughly, level the surface (making it fine and smooth), and sow the seed in drills fourteen inches apart, and half an inch deep. When the plants are two or three inches high, thin them to eight or ten inches apart; being careful, in the thinning, to leave only the best and finest curled plants.

According to Lindley, the finest curled kinds will rapidly degenerate and become plain, if left to themselves; while, on the other hand, really excellent sorts may be considerably improved by careful cultivation.

The best curled Parsley is obtained by repeated transplantings. When the seedlings are two inches high, they are set in rows ten inches apart, and six inches apart in the rows. In about four weeks, they should be again transplanted to where they are to remain, in rows eighteen inches apart, and fourteen inches apart in the rows. When thus treated, the plants become remarkably close, of a regular, rosette-like form, and often entirely cover the surface of the ground. When grown for competition or for exhibition, this process of transplanting is thrice and often four times repeated.

Seed.—In autumn, select two or three of the finest curled and most symmetrical plants; allow them to remain unplucked; give a slight protection during winter; and, in the following summer, they will yield abundantly. Much care is requisite in keeping the varieties true. This is especially the case with the curled sorts. The seed-growers, who value their stock and character, select the best and finest curled plants, and allow no others to flower and seed. When the object is to improve a variety, but few seeds are saved from a plant; and, in some cases, but few seeds from a head.

Use.—The leaves of the curled varieties afford one of the most beautiful of garnishes: they are also used for flavoring soups and stews. The seeds are aromatic, and are sometimes used as a substitute for the leaves; though the flavor is much less agreeable.

Varieties.—

Dwarf Curled Parsley.

Curled Parsley. Sutton's Dwarf Curled. Usher's Dwarf Curled.

A fine, dwarfish, curled variety, long cultivated in England. In some gardens, it is grown in such perfection as to resemble a tuft of finely curled, green moss.

It is hardy, and slow in running to seed, but liable to degenerate, as it constantly tends to increase in size and to become less curled.

From the Dwarf Curled Parsley, by judicious cultivation and a careful selection of plants for seed, have originated many excellent sorts of stronger growth, yet retaining its finely curled and beautiful leaves.

Mitchell's Matchless Winter. Thomp.

A fine, curled sort, larger than the Dwarf Curled; and, on account of its remarkable hardiness, recommended as one of the best for winter culture.

Myatt's Triple-Curled.

Myatt's Garnishing. Myatt's Extra Fine Curled. Windsor Curled.

The leaves of this variety are large and spreading, bright-green above, paler beneath. When true, the foliage is nearly as finely curled as that of the Dwarf, though the plant is much larger and stronger in its habit.

Plain Parsley. Thomp.

Common Parsley.

The leaves of this sort are plain, or not curled; and the plant produces them in greater quantity than the curled sorts. It is also somewhat hardier.

For many years, it was the principal variety grown in the gardens of this country; but has now given place to the curled sorts, which, if not of better flavor, are generally preferred, on account of their superior excellence for garnishing.

Rendle's Treble Garnishing. Trans.

A variety of the Dwarf Curled, of larger size; the leaves being as finely curled and equally beautiful.

Hamburg or Large-Rooted Parsley. M'Int.

Turnip-rooted Parsley.

A variety of the Common Plain Parsley, with stronger foliage. Though the leaves are sometimes used in the manner of those of the Common Parsley, it is generally cultivated for its fusiform, fleshy roots.

To obtain these of good size and quality, the soil should not be too rich, but deeply and thoroughly trenched. Sow the seeds in April or May, in drills a foot or fourteen inches apart, and three-fourths of an inch deep; and, when the seedlings are two or three inches high, thin them to six or eight inches apart in the rows. Cultivate during the season as carrots or parsnips; and, in October, the roots will have attained their growth, and be suitable for use. Take them up before the ground closes, cut off the tops within an inch or two of the crowns, pack in earth or sand, and store in the cellar for winter.

To raise Seeds.—Reset a few roots in April, two feet apart; or leave a few plants in the open ground during the winter. They will blossom in June and July, and ripen their seeds in August.

Use.—The roots are eaten, boiled as carrots or parsnips. In connection with the leaves, they are also mixed in soups and stews, to which they impart a pleasant, aromatic taste and odor.

Naples or Celery-Leaved Parsley.

Neapolitan Parsley. Celery Parsley.

This variety somewhat resembles Celery; and, by writers on gardening, is described as a hybrid between some of the kinds of Celery and the Large-rooted or Hamburg Parsley. With the exception of their larger size, the leaves are similar to those of the Common Plain Parsley.

Use.—The leaves are sometimes employed for garnishing; but are generally blanched, and served as Celery.

Sowing and Cultivation.—The plants are started in a hot-bed in March, or the seeds may be sown in a seed-bed in the open ground in May. When the seedlings are four or five inches high, transplant to trenches two feet apart and six or eight inches deep, setting the plants a foot apart in the trenches; afterwards gather the earth gradually about the stems, in the process of cultivation; and, when they are sufficiently grown and blanched, harvest and preserve as Celery.

To raise Seeds.—Leave two or three plants unblanched. They should be eighteen inches asunder, and may remain in the open ground during winter. They will flower, and yield a plentiful supply of seeds, the following summer.