Growing Salad Plants
Nearly all the leafy salad vegetables which we grow are members of the Daisy family or Compositae. Their-like appearance is misleading and the true identity is only confirmed when they run up to flower. Lettuce, and are the best known, and most used, salading plants but corn salad—or lamb’s —is also well-worth growing. They are all treated as either hardy or half-hardy which are mainly grown for their green leaves. Endive and chicory are usually blanched, however, to give white or pale yellow leaves that are less bitter. Chicory may also be forced during the winter months to produce blanched hearts which are known as ‘chicons’.
Lettuce is the main source of salad leaves during the summer but, with the aid of a cold greenhouse, frame or cloches it is possible to extend the season to include the spring and autumn. Endive, chicory and— to a lesser extent—corn salad are of greatest value during the autumn, winter and early spring. All the salad plants except lettuce are more popular on the Continent than in Britain but they deserve to be grown more extensively for winter use.