Dandelion.—The cultivated forms of this familiar plant are increasingly grown for use in the Salad-bowl.
Endive has a distinct flavour which is highly appreciated; and in winter the plant occupies the important position that Lettuce fills in summer and autumn.
Lettuce.—All the Cabbage varieties are in great demand for Salads, because they readily assimilate the dressing. But for delicious crispness the Cos varieties cannot fail to maintain their position of assured popularity.
Mustard needs only to be named. Like Cress, it is in continuous demand.
Nasturtium.—A few flowers may always be employed to garnish a Salad, for they are true Salad plants, and may be eaten with safety by those who choose to eat them.
Onion imparts life to every Salad that contains it; but for the sake of the modest people who do not fail to appreciate the advantage of its presence, although they scruple to avow their love, there must be discretion in determining the proportion.
Purslane.—The leaves and shoots are used for Salads, and the former should be gathered while quite young.
Radish finds a place on the tables of the opulent and of the humblest cottager.
Rampion.—The fleshy roots are employed in Salads in the natural state, and also when cooked.
Salsify is commonly known as ‘Vegetable Oyster,’ and is an excellent component of a Salad. The roots may also be allowed to put forth leaves in the dark to furnish blanched material.