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Updated: May 5, 2025
For this reason the largest and straightest roots should be allowed to stand for seed, which, as soon as nearly ripe, should be taken out and spread out to dry, and carefully kept for use. For field culture, the hollow-crowned parsnip is the best and most profitable; but on thin, shallow soils the turnip-rooted variety should be used.
If the seed be sown out of doors, it is a good practice to sow a few radish seeds in the same row with the herb seeds, particularly if these latter take a long time to germinate or are very small, as marjoram, savory and thyme. The variety of radish chosen should be a turnip-rooted sort of exceedingly rapid growth, and with few and small leaves.
In the fern-leaved group the very dark green leaves are not curled but divided into numerous threadlike segments which give the plant a very delicate and dainty appearance. Hamburg, turnip-rooted or large-rooted parsley, is little grown in America. It is not used as a garnish or an herb, but the root is cooked as a vegetable like carrots or beets. These roots resemble those of parsnips.
Now turn the beets into this sauce, cover the pan and shake and toss until the sauce has been well distributed. Serve hot at once. This vegetable is also known as "knot celery" and "turnip-rooted celery." The roots, which are about the size of a white turnip, and not the stalks are eaten. They are more often used as a vegetable than as a salad.
The last is also known as turnip-rooted or large-rooted. The objections to plain parsley are that it is not as ornamental as moss-leaved or fern-leaved sorts, and because it may be mistaken for fools parsley, a plant reputed to be more or less poisonous.
Mask the cauliflower with mayonnaise, garnish with beet diamonds, and the effect is very pleasing. CELERIAC SALAD. Celeriac, or turnip-rooted celery, is an excellent vegetable for the gouty and the rheumatic. When stewed and served with cream sauce, it is at its best. It may be used in salads either raw or boiled. If used raw, cut it into very thin slices; if cooked, cut it into inch pieces.
They are often 6 inches long and 2 inches in diameter. Their cultivation is like that of parsnips. They are cooked and served like carrots. In flavor, they resemble celeriac or turnip-rooted celery, but are not so pleasing. In Germany the plant is rather popular, but, except by our German gardeners, it has been little cultivated in this country. Uses.
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