328 SALAD PLANTS. 



tected by straw or some other convenient material. Early 

 in March, or as soon as the weather becomes a little mild, 

 remove the covering, and the plants will keep the table sup- 

 plied until the leaves from fresh sowings shall be grown 

 sufficiently for cutting. 



Seed. To raise seed, allow a few plants from the spring 

 sowing to remain without cutting. They will grow up to 

 the height and in the manner before described, and blossom 

 and ripen their seed during the summer. An ounce of seed 

 will sow a row two hundred feet in length, and about five 

 pounds will be required for an acre. 



Use. The leaves, while young, are used as a salad, and 

 in winter, or early in spring, are considered excellent. They 

 are also sometimes boiled and served as Spinach. 



Varieties. 



Common Corn Root-leaves rounded at the ends, smooth. 

 Salad. 



three or four inches long by about an inch in 



width. The younger the plants are when used, the more 

 agreeable will be their flavor. 



Large Round- Leaves larger, of a deeper green, thicker, 

 and more succulent, than those of the foregoing 

 variety. It is the best sort for cultivation. The leaves are 

 most tender, and should be cut for use while young and 

 small. 



Large-seeded This is a sub-variety of the Large Round, 

 and is much cultivated in Germany and Hol- 

 land. The leaves are longer, narrower, and thinner, and 

 more tender when eaten ; but the Large Round is preferred 

 by gardeners for marketing, as it bears transportation bet- 

 ter. The seeds are about twice as large. 



