Spring parsley

Perideridia (yampah) Petroselinum (parsley) Peucedanum (peucedanum) Pimpinella (burnet saxifrage) Podistera (podistera) Polytaenia (hairy moss) Pseudocymopterus (false spring parsley)... 

This newer technique has been successfully applied to furano-coumarins from spring parsley 564). 

C noptsris watsonii Spring parsley Brassica species Rape... 

Leafy herbs such as parsley, chervil, cilantro, summer savory, and dill all enjoy the slightly richer soil found in a vegetable garden. These types of herbs are best sown direct in the spring once the soil is warm enough. 

A biennial grown as an annual for leaves with the best flavor. Quite hardy, but needs winter proteetlon In eold regions. There are both eurly and flatleaved varieties. Parsley enjoys partial shade and moist, fertile soil and Is good In eontalners. Sow In spring and summer for summer harvest, and In late summer for a winter erop grown under eover. 

Parsley is a hardy crop that withstands considerable degrees ol both heat and cold. In the South it is grown throughout the year except in midsummer, and in the North it is grown from early spring until late autumn, and in milder sections through the winter in cold u ames. It is v biennial, and plants carried over winter go to seed early in the spring. 

In the North, parsley may be seeded as soon as the ground can be worked in the spring. Earliness and surer results may be obtained by starting the plants indoors and transplanting them to the open ground. Plants should be started about midsummer for the fall crop and for the crop grown during the winter in cold frames. 

Their results, however, have important implications in emphasizing the caution which must be exercised when fatty acid compositions are assumed on the basis of quantification at a particular development period. More dramatic differences in the fatty acid data were found by Kuiper and Stuiver (1972) in a study of drought tolerance and earliness in spring. They noted the presence of large amounts (80% of total acids) of long-chain cyclopropane fatty acids in sulfolipid of early spring cow parsley. The cyclopropane acids disappeared by May. These authors suggested that these unusual compositions may be related to the ability of plants to withstand extreme conditions. 

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