a. [f. L. acētāri-a see prec. + -OUS.] Used in salads, as lettuce, cress, etc.
1822. J. C. Loudon, Encycl. Gardening (1835), III. I. viii. § 7. 856. The acetarious vegetables are … all articles of comparative luxury, or condiments rather than food.
1832. Veg. Subst. Food, of Man, 299. Vegetables … eaten raw … in their natural state, or blanched, are … termed acetarious, or salad plants.
1835. J. C. Loudon, in L. Hunt’s Journal, No. 70. 261. Those … would not readily reconcile themselves to the acetarious productions of Dublin and Glasgow during that season.
