25 Parsley Parsnip And Pea

Parsley, Parsnip And Pea

Parsley

This is the most universal of garnishes. It is used also as a flavoring in soups.

The seed is slow to germinate, and often the second or third sowing is made, thinking the first is a failure; but usually after what would seem a long time the young plants will be seen. When sown in the open ground, it should be thinned to stand 3 or 4 inches in the row, the rows being 10 to 12 inches apart. A few plants in a border will give a supply for a large family, and with a little protection will live over winter.

Roots may be lifted in the fall, put into boxes or old cans, and grown in a sunny window for winter use. The Curled parsley is the form commonly used.

Parsnip

A standard winter and spring vegetable, of the easiest culture in deep soil.

Parsnips are the better for the winter's freeze, although they are of good quality if taken up after the fall frosts and packed in soil, sand, or moss in the cellar.

The seed, which must be not over one year old, should be sown as early as possible in well-prepared soil, firmed with the feet or roller. As the seed germinates rather slowly, the ground often becomes crusted or baked over the seeds, in which case it should be broken and fined with a garden rake. This operation often means the success of the crop. Radish or cabbage seeds may be sown with the parsnip seed to mark the row and break the crust. One ounce of seed will sow 200 feet of drill. Thin to 6 inches apart in the row.

Pea

Perhaps no vegetable is planted in greater expectancy than the pea. It is one of the earliest seeds to go into the ground, and the planting fever is impatient.

There is great difference in quality between the smooth and the wrinkled peas. The first are a little the earliest to be planted and to become fit for use, and on that account should be planted in a small way; but the wrinkled sorts are much superior in quality.

The early crop of peas may be forwarded by sprouting the seeds indoors. Soil may be made too rich or strong for peas.

For the kitchen-garden the dwarf and half-dwarf varieties are the best, as the tall kinds will need brush or wire to support them, causing considerable trouble and labor and not being as neat in appearance. The dwarf varieties should be planted four rows in a block, each row being only 6 or 8 inches apart. The peas on the two center rows may be picked from the outside. Leave a space of 2 feet and plant the same.

The tall varieties yield a larger crop than the dwarfs, but as the rows must be made from 3 to 5 feet apart, the dwarf ones, which are planted only 6 to 8 inches apart, will give as large a yield on the same area. Always plant double rows of the tall varieties; that is, two rows from 4 to 6 inches apart, with the brush or wire between, the double rows being from 3 to 5 feet apart, according to varieties.

At the time of the first planting only the smooth varieties should be sown, but by the middle of April in New York the ground will be warm and dry enough for wrinkled sorts. Succession crops should be sown that will come to maturity one after the other, extending the season six or eight weeks. If a further supply is wanted, the early quick-maturing varieties may be sown in August, usually giving a fair crop of peas in September and early October. In the hot weather of midsummer they do not thrive so well. One quart of seed will plant about 100 feet of drill.

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