Similar to the Green Purslain, but differing in the paler or yellowish color of the stalks and leaves.
Green Purslain.
Pourpier vert. Vil.
Leaves an inch and three-fourths in length, and upwards of an inch in width, deep-green.
Large-Leaved Golden Purslain.
P. sativa.
Leaves pale yellowish-green, larger than those of the preceding sorts. The plant is a strong grower, and the leaves attain a remarkable size; but the stalks are often comparatively tough and hard, and, for salad purposes, much inferior to those of the Green or Golden varieties.
RAPE.
This plant is generally cultivated for its seeds, like Mustard. It is, however, sometimes grown for salad; the seeds being sown in April, and, for a succession, once in three or four weeks till August or September. Sow thickly, in drills ten or twelve inches apart, and cover half an inch deep. The soil should be rich and moist, in order to induce a rapid growth, and thus to give a tender, succulent character to the young leaves; these being the parts eaten. They are served like Lettuce, or boiled and treated as Coleworts or Spinach. For mixing with Cress or Lettuce, the plants are cut to the ground before the development of the second leaves.