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.

MITCh.e.l.l'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 quant.i.ty than the curled sorts. It is also somewhat hardier.

For many years, it was the princ.i.p.al 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.

PEPPERMINT.

Mentha piperita.

Peppermint is a hardy, perennial plant, introduced from Europe, and growing naturally in considerable abundance along the banks of small streams, and in rich, wet localities. Where once established, it spreads rapidly, and will remain a long period.

Stem smooth, erect, four-sided, and from two to three feet in height; leaves opposite, ovate, pointed, toothed on the margin; flowers purplish, or violet-blue, in terminal spikes; the seeds are small, brown, or blackish-brown, and retain their vitality four years.

_Propagation and Culture._--It may be grown from seeds; but this method of propagation is rarely practised, as it is more readily increased by dividing the roots.

The agreeable odor, and peculiar, warm, pleasant flavor, of the leaves are well known. The plant, however, is little used as a pot-herb, but is princ.i.p.ally cultivated for distillation. For the latter purpose, the ground is ploughed about the middle of May, and furrowed in one direction, as for drill-planting of potatoes; making the furrows about eighteen inches apart. The best roots for setting are those of a year's growth; and an acre of these will be required to plant ten acres anew.

These are distributed along the furrows in a continuous line, and covered sometimes with the foot as the planter drops the roots, and sometimes by drawing the earth over them with a hoe. In about four weeks, the plants will be well established, and require hoeing and weeding; which is usually performed three times during the season, the cultivation being finished early in August.

"The cutting and distilling commence about the 25th of August, except in very dry seasons, when it stands two or three weeks longer, and continues until the 1st of October; during which period the plant is in full inflorescence, and the lower leaves begin to grow sear. It is raked together in small heaps; when it is suffered to wilt ten or twelve hours, if convenient.

"The next year, little is done to the mint-field but to cut and distil its product. During this (the second) year, a few weeds make their appearance, but not to the injury of the crop; though the most careful of the mint-growers go through their fields, and destroy them as much as possible. The second crop is not so productive as the first.

"The third year, little labor is required other than to harvest and distil the mint. The stem is coa.r.s.er than before, and the leaves still less abundant. The weeds this year abound, and are not removed or destroyed; half or more of the product of the field often being weeds.

"The fourth year, the field is ploughed up early in the spring; and this 'renewing' is sometimes done every third year.

"The fifth year, without any further attention, produces a crop equal to the second; after which, the field is pastured and reclaimed for other crops.

"The first year produces the best quality of oil, the highest yield per acre, and the greatest amount to the quant.i.ty of herbage."--_F.

Stearns._

ROSEMARY.

Rosmarinus officinalis.

Rosemary is a half-hardy, shrubby plant, from three to six feet in height. The leaves vary in form and color in the different varieties; the flowers are small, generally blue, and produced in axillary cl.u.s.ters; the seeds are brown, or blackish-brown, and retain their vitality four years.

_Propagation and Cultivation._--Like most aromatic plants, Rosemary requires a light, dry soil; and, as it is not perfectly hardy, should have a sheltered situation. The Common Green-leaved and the Narrow-leaved are best propagated by seeds; but the variegated sorts are propagated only by cuttings or by dividing the roots. The seeds are sown in April, in a small nursery-bed; and the seedlings, when two or three inches high, transplanted in rows two feet apart, and eighteen inches apart in the rows.

When propagated by cuttings, they should be taken off in May or June, six inches long, and set two-thirds of the length in the earth, in a moist, shady situation: when well rooted, transplant as directed for seedlings. The roots may be divided in spring or autumn.