Introduction

Abstract

Nearly any vegetable may be eaten raw in a salad. Certain ones, however, are commonly referred to as salad vegetables, and of these a few are logically considered as leafy salad vegetables, based upon the criterion that we consume the leaves and petioles only. In this volume, therefore, the crops discussed include lettuce, celery, cabbage, endive, chicory, spinach, Chinese cabbage, mustard, watercress, parsley, dandelion and several minor species.