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HOUSEKEEPERS' CHAT Friday} April 26, 1935
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(FOR BROADCAST USE ONLY)

Subject: "Pot-herbs and Salad Greens." Information from the Bureau of
Home Economics, U. S. D. A.

--00000--

When I was a child, I learned very early from my elders that dande-
lions were wicked weeds that would spoil our lawn if given half a chance --
wicked weeds, that is, with one exception. The exception happened in early
spring. The young tender dandelion plants just wo in the springtime were
greens and considered a great treat by all the family. We were all happy
to see them apnear on the table, seasoned with crisp bits of bacon and salt
pork and perhaos garnished with sliced hard-cooked eggs.

Having learned so many years ago thet dandelions were either weeds
Or early-svring wild greens, I was astonished to find out recently that
dandelions are now cultivated on a large scale just for market, and that
they are shipned across the country by truck and car load. If you go to
Market to buy dandelion greens, they may come from nearby, or they mey have
Been shipped north from dandelion gardens farther south, Although New
Englanders have been cultivating dandelions for some years, this part of
the country does not grow all it uses. The Poston marizets as well as these
in New York and Philadelphia buy dandelions from New Jersey, especially at
the first of the season. Chicago ships dandelions in from Texas. 50, you
$66, the dandelion is now a full-fledged article of interstate commerce.

The fact is that American people are eating greens and salad vege-
tables of all kinds as they never used to do. This is partly because such
Perishable foods can now be shipped across the country quickly and safely.
And it is partly because the city markets supply the wants of so many
foreign-born Americans who have cultivated apvetities for green leafy herbs.
But still another important reason for this change in our eating habits is
that we native Americans have recently acquired a taste for greens and
Salads and we have also learned to avpreciate their food value. Not count-
ing spinach or cabbage or lettuce or celery, growers shipped 2,321 car loads
Of greens to market last year, besides uncounted lots shipped by truck. In
the uncounted truciz loads, as well as in the freignt cars, were dandelions,
Mustard, collards, kale, turnip and beet tops and several others, including
S0ur grass which New Yori buys from Florida.

i Of course, the gardeners and seedsmen are keening up with the times
/@md improving the stock of the familiar garden greens and producing new
)Warieties of kale, mustard, dandelions and turnio greens. They are even
improving old-time favorites like turnip greens. Market gardeners no longer
is€ the small greens from the old-fashioned turnip grown chiefly for its

ot. For greens they now plant the so-called "seven-top turnip" which

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iefly to tops and has only small roots. Swiss chard, due in tne early
really is a beet which has been developed for its tops instead of its
It males excellent greens al] sumer when other greens are scarce.

, amember of the cabbage family which grows a rosette of leaves on
stalk, have long been a stand-by in parts of the Scuth where they can

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Town almost the year round. Now the uorthern cities are buying collards
1 the South.

a Ther broccoli. This favorite Italian vegetable has been grown com-
jally in this country for only about eight years but now it is selling
ywhere in our markets.

hie
eke salad is still one of the wild greens, but you can often get it
farmers! martzets. Don't overlook the otuer wild greens, some of which

y+ be weeding out of your garden. There is purslane in particular, with
ick juicy little leaves. It ss coarser than its relative, the gay little
aca of your flower garden, but it is very good to eat, either cooked or
raw salad with a dressing of vinegar and bacon fat, or vinegar and salad
“Then there is the pigweed, or red-root, which has a bright reddish-pink

6, and is very mich of a nuisance in tue garden -- unless you use it as

ns Still another of the common wild greens is lambsquarters, which also

ften called vigweed and sometimes goosefoot. The leaves and the tender

3 of the branches are the parts of this weed to use.

; To cook greens proverly - any Icind of greens -— says the Bureau of Home
nomics, use very little water and do not cook them long. Usnalsy no water
needed excent that which clings to the leaves after washing. Cook them

y until they are wilted, stirring occasionally, and do not mt a lid on
(kettle. They will lose vitamin value if cooked too long, and they will
se their green color if cooked under a cover. Serve with a seasoning of
mon juice or vinegar, salt, and penper, or with salt pork or bacon fat.

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‘ Of the salad greens, another Italian favorite is becoming more familiar
Pour markets. This is escarole, or Batavian endive, with its broad curling
sen leaves. Like all the green leafy vegetables, escarole is rich in ino

d in vitamins.

With tender young spring onions, raw young carrots sliced or cut
lethwise in slender sticks and laid on a thick bed of garden lettuce or
le, you have a tempting salad that is good for "spring fever" -- an
ent which is more than likely due to a shortage of iron and vitamins in

ur winter diet.

' Spring onions, of course, are not the only members of the onion family
the April maricets. You may also find there leeks and garlic, chives and
llots -— all more commonly used in Europe than in the United States, and
cet gardens to cities that have a considerable

fore shinped from the mari
ign-born population. Leeks with thicker stem and less bulb than onions,

often found in the "soup bunch," or in the "vegetable bouquet" that is
at your door. They are especially good in soups and stews.

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ves, with their grass-like tops growing from small clustering

a delicate flavor which inany people »refer to onion. As an
“spread a potato chip with a soft mixture of cream or cottage
chonved chives -- using the slender green tops -- and you have
4wmorsel. Or add a ball of the cheese and chopped chives to

lad plate.

Ots, too, are mild in flavor. They grow in "cloves," or divisions
b, and are used fresh, whereas garlic, which also grows in cloves,
sh or dried. Shallots are now coming into the markets from Loui-