Chives can be had all the year round.
Cucumbers all the year round. In the winter we get them from the hot-houses around Boston; they are of the very finest quality, although rather expensive.
Cauliflower all the year round; we have them in January, February, and March from England and France, and in April and May from the hot-houses on Long Island. They are of fine quality at all seasons except during summer.
Celery may be had in every month but May and June, but is best during the cold weather. It is being extensively raised in Kalamazoo, Mich., for the past three or four years; and as they raise it much earlier than we, and of good quality, it will not be long before we have it all the year round.
Chervil may be had all the year round, but is usually poor during warm weather.
Chicory we have from August until March; best during fall and winter months; occasionally during February and March; a fine quality comes from France.
Corn or winter salad (called by the French doucette, and by the Germans fetticux) from September until warm weather sets in. It is purely, as its name indicates, a winter salad, as it never grows in the summer.
Cress all the year round; best in the spring.
Dandelion from January 1 to June.
Escarole salad from August until March.