This is a hardy biennial, highly prized as a garnish, and as a pot-herb
for flavoring soups and boiled dishes. The large-rooted variety is used
for the table, as carrots or parsnips. The principal varieties are--the
_double-curled_, the _dwarf-curled_, the _Siberian_ (single, very hardy,
and fine-flavored), the _Hamburgh_ (large-rooted, used as an edible
root). The double-curled is well known, easily obtained, and suitable
for all purposes. Those who desire the roots instead of parsnips, &c.,
should cultivate the Hamburgh or large-rooted. It needs the same
treatment as beets. Seed should always be of the previous year's growth,
or it may not vegetate. It is four or five weeks in coming up, unless it
be soaked twelve hours in a little sulphur-water, when it will vegetate
in two weeks. By cutting the leaves close, even, and regular, a
succession of fine leaves may be had for a whole year from the same
plants, when they will go to seed, and new ones should take their place.
In cold climates they should be covered in winter with straw or litter.
The Siberian is cultivated in the field, sown with grass or the small
grains. It is said to prevent the disease called "_the rot_" in sheep,
and is good for surfeited horses. The large-rooted should not be sowed
in an excessively rich soil, as it produces an undue proportion of tops.