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Corn Salad |
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Corn salad or Fetticus: This salad plant is not
largely grown. It is planted about the middle of April
and given the same treatment as spinach. |
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Chicory |
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Chicory: This also is little grown. The Witloof,
a kind now being used, is however much more desirable.
Sow in drills, thin to five or six inches, and in August
or September, earth up, as with early celery, to blanch
the stalks, which are used for salads, or boiled.
Cut-back roots, planted in boxes of sand placed in a
moderately warm dark place and watered, send up a growth
of tender leaves, making a fine salad. |
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Chives |
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 |
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Chives: Leaves are used
for imparting an onion flavor. A clump of roots set put
will last many years. |
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Cress |
Cress: Another salad
little grown in the home garden. To many, however, its
spicy, pungent flavor is particularly pleasing. It is
easily grown, but should be planted frequently--about
every two weeks. Sow in drills, twelve to fourteen
inches apart. Its only special requirement is moisture.
Water is not necessary, but if a bed can be started in
some clean stream or pool, it will take care of itself.
Upland cress or "pepper grass" grows in ordinary
garden soil, being one of the very first salads. Sow in
April, in drills twelve or fourteen inches apart. It
grows so rapidly that it may be had in five or six
weeks. Sow frequently for succession, as it runs to seed
very quickly. |
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Dandelion |
Dandelion: This is an
excellent "greens," but as the crop is not ready until
second season from planting it is not grown as much as
it should be. Sow the seed in April--very shallow. It is
well to put in with it a few lettuce or turnip seed to
mark the rows. Drills should be one foot apart, and
plants thinned to eight to twelve inches.
The quality is infinitely superior to the wild dandelion
and may be still further improved by blanching. If one
is content to take a small crop, a cutting may be made
in the fall, the same season as the sowing. |
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