It can also be made with various greens, like dandelion greens, frisée, baby spinach, collard greens, mustard greens, and more. Contemporary mesclun mixes usually include a variety of lettuces and European and Asian salad greens that grow under similar conditions, have similar rates of maturity, and taste good together. Mesclun greens are matched by season, by flavor, by color, or by where they are grown. The leaves are usually cut and prepared for serving when only a few centimeters (inches) tall. The word mesclun comes from the Portuguese verb muscular, which means to mix well.

The top of the cactus above ground, or the crown, consists of disc-shaped buttons that are cut from the roots and dried. These buttons are generally chewed or soaked in water to produce an intoxicating tea. The hallucinogen may also be ground into powder for oral capsules, or smoked with marijuana and tobacco.

What Is Mesclun Lettuce and How to Use It for Delicious Salads and More

Salad mesclun is a mix comprised of the young, tender new leaves of several greens species. Often called spring mix, the leaves are rich in vitamins and their color and form add interest to a boring salad. The salad mix is an essential culinary ingredient for the keen home chef. Growing mesclun in the garden affords a healthful, convenient, and cost saving way to enjoy these greens.

• Its variety of flavors and textures adds interest to any dish, allowing you to experiment with combinations to create delicious meals.
• Use the “cut and come again” method to sever the whole group about an inch from the soil line when the plants are no more than four inches tall, and you can expect a new harvest to grow in about 20 days.
• By following these tips, you can enjoy fresh, flavorful mesclun mix lettuce straight from your garden.

The blend showcases the region’s agricultural heritage and highlights local flavors. Mesclun is a mix of small, young, different salad greens from Provence, France. The traditional mix includes chervil, arugula, leafy lettuces, and endive. The term “mesclun” may also refer to a mix that includes some or all of these four. Mesclun, or mesclun greens, refers to a mixture of young lettuces.

Tatsoi Blend

You might be surprised to find that the secret often lies in the greens. Mesclun lettuce, a delightful mix of young salad greens, adds flavor and texture to your meals. In my experience, not having to plan to create a spring mix from individual crops encourages me to eat more fresh salad. It also helps me harvest and use or gift the greens before the plants bolt and the leaves become bitter or hot. Today, this concept of a leafy greens mix that grows in cool weather and heralds the arrival of spring has expanded in its definition. Home and farm-to-table chefs, and any number of restaurants, often feature mesclun on the menu.

Mesclun Mix Leaf Lettuce

Understanding its origins and historical significance provides insight into its popularity today. Or you can use it in place of the spinach in Foodal’s recipe for summery spinach and sun-dried tomato pasta salad. You should also watch out for cabbage loopers, green worms with white stripes that will munch away happily on the vegetation.

What Does Mesclun Taste Like?

Once you’ve cut the greens from the plants, you can expect them to last about a week in a bag in your refrigerator’s vegetable crisper. You can wash and dry them before storing or before consuming, that’s up to you. If the weather’s still cool enough, the plants will reliably grow a second crop of baby leaves in about three weeks. Finally, the appearance of slugs is a common springtime garden occurrence, and they love a tender salad as much as the next guy.

What are the effects from mescaline?

Endive, chicory, frisee, dandelion greens, lettuce, spinach, sorrel, chard, mustard, arugula, radicchio, chervil, and many more types of gardens can be used in mesculen mesclun. Some mixes also have flowers that you can eat, and these flowers can be anything from spicy nasturtiums to soft rose petals. This dish is not only tasty and interesting, but it is also healthy, and it has a lot of different minerals and vitamins that are good for you.

Try different kinds of lettuce to find your favorite mix, or buy a bag of mixed lettuce at your local grocery store. Talk to a local farmers’ market vendor to find out which mesclun mix would be best for your taste or menu. Does the mix include tatsoi, baby romaine, red lettuce, and spicy mustard? Think about playing with flavors that go well, like chopped bacon with blue cheese, olives, sweet red peppers, and a sprinkle of lemon zest. It is also great for dressing up a dish or cleaning your palate. You can put a handful on a burger instead of lettuce to make it more colorful and healthy, or you can put a piece of grilled salmon on a bed of mesclun to make it taste better.

If planted in rich potting soil, or garden soil amended with compost, you shouldn’t have to worry about supplementing with additional fertilizer later in the season. Once the plants are off to a healthy start, your main goal is to keep them growing quickly. A fast pace helps to ensure that the harvest is tender and succulent.

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide.

Slice the plants or loose leaves horizontally about an inch above the soil line. You can usually deter them with floating row covers applied at planting time, or pick them off by hand if you spot them. Container-grown crops can be covered as well, and it’s easy to cut row cover to size and secure it beneath your pots. They tend to be most active within the temperature range that’s ideal for growing these greens, but they’ll often succumb to natural predators in a healthy and thriving garden. When you see a recipe call for “salad greens,” use mesclun greens for color and variation. Mesclun can be purchased as a seed mix or you can get the different varieties of greens that you prefer and make your own mix.

Mesclun isn’t just a pretty face; it’s packed with flavor and nutrition. This article will introduce you to the different types of greens in mesclun, how to use them in your cooking, and why they’re a fantastic addition to your meals. Whether you’re a seasoned chef or just looking to spice up your salads, you’ll find plenty of tips and insights to make the most of this tasty mix. Because the different components will grow and develop their flavors and textures at slightly different paces, you’ll never have the same exact harvest twice if you cut and come again. The flavor is mild because there are so many kinds of leaf or Bibb lettuce.

What is mesclun lettuce and what makes it special?

It’s the basic mix of greens found in your local salad bar, on a menu at a restaurant, and in the produce aisle at the grocery store. The percentage of each leaf varies, based on whomever has created the blend, but it’s always composed of the most tender leaves. Mesclun came from France, where farmers would sell their prized mixes of baby greens at farmer’s markets.

From the earliest recorded time, peyote has been used by natives in northern Mexico and the southwestern United States, where it grows, as a part of traditional religious rites. It has an effect that is similar to LSD or psilocybin (magic mushrooms) and other hallucinogenic drugs. A traditional mesclun serving includes croutons, small bits of baked goats’-milk cheeses, small pieces of bacon, preserved gizzards, or chicken livers fried in butter.

Pluck and dispose of them when you see them, and see our guide for additional suggestions. The mature heights for the greens average nine to 15 inches, but there’s no need to heed those seed packet directions when a baby harvest is what you’re after. A Burpee exclusive, this mix adheres to the original French mesclun blend with specific proportions of chervil, arugula, lettuce, and endive.