Turnip-rooted parsley

Two forms are available, the well-known foliage type, which is used for garnishing and for flavoring soups and stews, and the turnip-rooted sort, which is cooked and used like other root crops. Considerable quantities of rooted parsley are sold in eastern markets where there is a large foreign-born population. 

Two forms of foliage parsley are used—the moss or curled-leaved (fig. 1) and the plain-leaved. In quality they are alike, but the curledleaved is more attractive, and it is grown to the practical exclusion of the other. Moss Curled, Double Curled, and Plain Leaved are well known varieties. The turnip-rooted form, of which Hamburg is the leading variety, is usually listed merely as turnip- or thick-rooted parsley. 

The seed may be drilled with a hand seed drill, and it should be covered to a depth of not more than one-fourth of an inch. On land of heavy texture that is liable to bake, it is a good plan to cover the seeds with leaf mold, sand, or some other material that will not bake. By keeping the soil moistened, quicker germination may be obtained. The plants should be thinned to stand 6 or 8 inches apart in the rows. Methods used in handling the turnip-rooted type of parsley are practically the same as for the foliage form. The plants should be thinned to 3 to 4 inches apart in the row. 

Poisoning may occur through ingestion. Unintentional ingestion can occur from coniine when similar plants are mistaken for parsley, anise (seeds), or carrot plant. It is tuberous, similar to turnip roots. 

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