Salad vegetables are vegetables eaten raw in salads, including leafy greens such as lettuces, chicory, and watercress, plus spring onions and radishes. Because they are eaten uncooked, their safety depends on clean irrigation water, good agricultural practices, and thorough washing. They are also highly perishable, so cold-chain handling from harvest to plate preserves crispness and limits microbial growth. Their fresh flavour and texture make them the foundation of salads worldwide. Good agricultural practices, clean irrigation water, and thorough washing reduce the microbial risks of eating them raw. Rapid cooling after harvest and an unbroken cold chain keep them crisp and slow down spoilage.