CHAPTER TWELVE 

 GREENS AND SALAD VEGETABLES 



1 HE plants which are grown for their leaves 

 which are eaten either cooked or raw form a health- 

 ful and important part of the garden's offerings. 

 It is a question if any of the cooked vegetables 

 afford so marked a relief from the winter bill of 

 fare as does the dish of dandelion or other greens, 

 which may be gathered wild by the dweller in 

 country or village. Unfortunately, these wild 

 things of the fields and woods are not so avail- 

 able to the dweller in towns and cities, but there 

 are many cultivated vegetables which are very 

 palatable substitutes for these and may be grown 

 in the limited area of the back-yard garden. 

 In the cities materials for salads may be obtained 

 throughout the year; this is especially true of let- 

 tuce and celery salad, which is in the market most 

 of the year. 



[194] 



