This should be grown by every gardener on account of its usefulness,
both for seasoning and garnishing. As it seeds in the second season,
fresh plantings should be made every spring. The seed, being very slow
to germinate, should be soaked in tepid water for twenty-four hours
before planting. The best way is to sow in the hotbed or cold frame and
transplant to the garden, but it can be sown in drills where wanted
and thinned out to the proper distance apart. I always try to have a
bed of it near the kitchen door, as it saves much running; if such a
bed cannot be conveniently placed, some should be cut and brought in
with the other vegetables, as it will keep fresh some days if kept
in cold water. In the fall some of the best roots should be taken up
and planted in the cold frame, or put in pots and boxes in the sunny
windows of the house, for a winter supply. The leaves and tops from
trimming the celery are also very fine for flavoring.
[Illustration: EXTRA CURLED DWARF PARSLEY.]
The EXTRA CURLED DWARF is so much finer and handsomer than the
other kinds that it should be the only one grown.