How and What to Grow in a Kitchen Garden of One Acre (10th Ed)/Parsley
PARSLEY.
This should be grown by every gardener on account of its usefulness, both for seasoning and garnishing. As it seeds in the second season, fresh plantings should be made every spring. The seed, being very slow to germinate, should be soaked in tepid water for twenty-four hours before planting. The best way is to sow in the hotbed or cold frame and transplant to the garden, but it can be sown in drills where wanted and thinned out to the proper distance apart. I always try to have a bed of it near the kitchen door, as it saves much running; if such a bed cannot be conveniently placed, some should be cut and brought in with the other vegetables, as it will keep fresh some days if kept in cold water. In the fall some of the best roots should be taken up and planted in the cold frame, or put in pots and boxes in the sunny windows of the house, for a winter supply. The leaves and tops from trimming the celery are also very fine for flavoring.
EXTRA CURLED DWARF PARSLEY.
The Extra Curled Dwarf is so much finer and handsomer than the other kinds that it should be the only one grown.