Salading or Salad vegetables are defined in the Royal Horticultural Society Show Handbook as ‘A vegetable used in either a raw or cooked state and served in salads as a cold dish’ The list is long and includes Beetroot, cabbages, carrots, celeriac celery, chicory, chives, corn salad or lambs lettuce, cress, cucumbers, dandelion (blanched) endive, florence fennel, kohl rabi, lettuces, potatoes, radish, tomatoes and turnips.
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Medwyn Williams
Hello. I'm Medwyn Williams – eleven times Gold medal winner at the Chelsea Flower Show, Past Chairman of the Royal Horticultural Society Fruit Vegetable and Herb Committee and President of the National Vegetable Society.