| Sea Kale
A native of most seacoasts of Western Europe, sea kale is cultivated for its leafstalks
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| Water Cress
Dime-size dark green glossy leaves, on sprigged stems. The leaves and tender part of
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| Garden Cress
Do not confuse with water cress. Has very tiny leaves, picked 14 days after sowing
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| White Mustard
A European annual, with small tender green leaves, usually cut about a week after the
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| Chinese or Celery Cabbage
About the size of a bunch of celery, its closely packed, whitish-green leaves are crisp
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| Belgian OR French Endive or Witloof
These 6- to 8-inch, elongated, crisp yellow-white leaves look like a young unshucked
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| Escarole or Chicory Escarole
Also known as Batavian endive. The leaves are broader and less curly than endive
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| Curly Endive oh Chicory
Curly fringed tendrils, coming from a yellow-white stem
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| Lambs Lettuce, Mache, or Field or Corn Salad
Although found wild here, lamb's lettuce or mache is cultivated extensively and in a
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| Oakleaf Lettuce
A type of leaf lettuce resembling its name
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| Leaf Lettuce
Crisp and, unless very young, a somewhat tough, non-heading type
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| Bibb Lettuce
The aristocrat of all lettuce. Dark, succulent green leaves, loosely held together
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| Boston or Butterhead Lettuce
Smaller, softer head than iceberg.
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| Romaine or Cos Lettuce
Elongated head, with long stiff leaves which are usually medium dark to dark green on
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| Iceberg or Crisp Head Lettuce
Large, firm head, with crisp, brittle, tightly packed leaves. The outer leaves are medium
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| Demand for Salads of All Kinds
There is an ever-increasing demand for salads of all kinds, and a greater and greater
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