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PARSLEY , a See also: hardy biennal See also:herb known botanically as Petroselinum sativum (natural See also:- ORDER
- ORDER (through Fr. ordre, for earlier ordene, from Lat. ordo, ordinis, rank, service, arrangement; the ultimate source is generally taken to be the root seen in Lat. oriri, rise, arise, begin; cf. " origin ")
- ORDER, HOLY
order See also:Umbelliferae), the leaves of which are much used for garnishing and flavouring. It occurs as a See also:garden See also:- ESCAPE (in mid. Eng. eschape or escape, from the O. Fr. eschapper, modern echapper, and escaper, low Lat. escapium, from ex, out of, and cappa, cape, cloak; cf. for the sense development the Gr. iichueoOat, literally to put off one's clothes, hence to sli
escape in See also:waste places in See also:Britain and it is doubtful if it is known anywhere as a truly See also:wild plant; A. de See also:Candolle, however (Origin of Cultivated See also:Plants) considers it to be wild in the Mediterranean region. It grows best in a partially shaded position, in See also:good See also:soil of considerable See also:depth and not too See also:light; a thick dressing of manure should be given before See also:sowing. For a continuous See also:supply three sowings should be made, as See also:early in See also:February as the See also:weather permits, in See also:April or early in May and in See also:July—the last for the See also:winter supply in a sheltered position with See also:southern exposure. Sow thinly in drills from 12 to 15 in. apart and about 1 in. deep; thin out to 3 in. and finally to 6 in. each. In winter the plants should be protected by frames or See also:hand-glasses. The curled and messy-leaved varieties are preferable. The See also:Hamburg or See also:turnip-rooted variety is grown for the See also:root, which is cut up and used for flavouring.
End of Article: PARSLEY
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