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.