The 1901 Cookbook Archive
No. 4015 — Fresh Parsley Greens in Winter
English historical translation of Molokhovets recipe No. 4015 from the 1901 Russian cookbook, retaining original methods and measures.
If no suitable cellar is available, have a tall narrow tub made, wider below than above, like a butter churn.
Drill bottle-neck-sized holes in its sides from top to bottom, four or five finger-widths apart.
In autumn, when fresh greens become scarce, take parsley roots, remove old yellow leaves but retain young shoots.
Insert a root in each hole starting from the bottom and fill with good fresh garden soil.
Keep the planted tub somewhere not too dark or dry, with conditions resembling a cellar.
Original source: Read Russian recipe No. 4015. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.