ABSTRACT
I. INTRODUCTION The salad crops are normally consumed uncooked. They are attractive in appearance and are valued for their appetizing succulence, bulk, and vitamin and mineral contents. With improved packaging and transportation, demand for salad vegetables, especially celery and lettuce, is increasing. Most salad crops thrive best during cooler, moist weather and do not tolerate high temperatures. They are grown on a large scale and are found in the market throughout the year. Because salad vegetables are consumed fresh, they can be classified on the basis of edible portion consumed (Table 1). This chapter presents information on celery and other salad vegetables such as globe artichoke, parsley, endive, and chicory.
