PARSLEY.
As parsley seed is so obstinate about germinating in spring, it does better if sown in autumn, as soon as ripe. Where that is not possible, the seed may be sown in spring, but “don’t look for the plants till you see them coming,” since parsley seed just comes up when it feels like coming up, and not before. The plants should be given a moist, rich soil and a partly-shaded situation. The curled sorts are ornamental, but the plain-leaved is best for general use in cookery. When once established, a supply can easily be kept up from self-sown seed.[1]
AROMATIC HERBS.
Aromatic or Sweet Herbs are worthy of more attention than they generally receive. If cooks used them more freely, doctors would have less occasion for prescribing them. The soil of the herb bed should be mellow and warm, but not over-rich. Deep, fertile soil produces an increase in size and foliage at the expense of fragrance, strength and flavor. The seeds should be sown as early in spring as the ground can be prepared.
Sweet Basil, Summer Savory, Sweet Marjoram, Sage and Thyme are grown for their foliage, which is used for seasoning, while Sweet Fennel, Dill, Coriander, Anise and Caraway are chiefly prized on account of their
- ↑ The parsley seed will germinate quickly if soaked in tepid water for twenty-four hours before planting. We must also take exception to the statement that the plain-leaved sorts are superior to the curled varieties for seasoning purposes.—Ed.
