The first record of this salad mix was made in Nice, France, in the late 1970s. There, French farmers brought green mixtures to sell at the market. These mixes were the first mesclun and were the basis for the kinds that come in bags. 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. Careful spacing of tiny seeds also tends to shift in spring rains, so save yourself the trouble.
European Mesclun
Chefs embraced its versatility, crafting elaborate dishes that showcased the unique flavors of the assorted greens. The salad mix also reflects regional biodiversity, as it can include various greens based on availability. Today, mesclun stands as a symbol of modern salad culture, bridging traditional practices with contemporary dining experiences. A zesty mix of kale, lettuce, and mustard greens, this mesclun mix can grow to 10 or 12 inches at maturity, just 45 days from sowing – so you can plan to start picking in just a few weeks. In my experience, not having to plan to create a spring mix from individual crops encourages me to eat more fresh salad.
What Is Mesclun Lettuce?
To recreate the original taste, you’ll need to mix two parts chervil, one-part rocket, one-part curly endive, and lettuce for the main part. We will have a look at more modern ingredients in a second, but initially, this mix was composed of baby dandelion, lettuce, and rocket (aka arugula). Incorporating mesclun mix into your diet promotes a healthier lifestyle while providing delicious flavor and crunch in your dishes. Mesclun mix offers a range of nutritional benefits, making it a smart addition to your meals.
Growing Mesclun Greens: A Complete Guide to Planting, Care, Troubleshooting, and Harvest
If the heat is a problem, plant tall plants nearby, like tomatoes, to provide cover for your mesclun. Plant pest-repelling flowers and herbs close by to keep away pests from whatever is included in your mix. You may even choose to grow edible flowers nearby and herbs like mint to add into your salad. Problems are entirely dependent on what’s included in your preferred mesclun mix.
- Speak with a vendor at your local farmers’ market to learn which mesclun mix would be best for your palate or menu.
- The cultivation methods for mesclun emphasize sustainable practices, often involving organic farming techniques.
- That way, I have a clean conscience when warm weather sets in and I must uproot and compost the plants – and then wait until early fall before I’ll have another harvest to gobble.
- We started this website to share our love of vegetables with the world, and to help people discover the many benefits of growing, cooking, and eating fresh and delicious vegetables.
- Plant pest-repelling flowers and herbs close by to keep away pests from whatever is included in your mix.
Effects
More health-conscious consumers appreciate its nutritional benefits, encouraging farmers to grow a broader range of greens. This evolution caters to changing tastes and dietary preferences while maintaining the essence of mesclun. Lettuce and many other greens in mesclun mix grow best in cool weather. By making shade, you can extend the growing season in places where summers are hot.
The peppery and spicy accents come from arugula or watercress. One of the most typical and true versions was made with baby dandelion, lettuce, and a rocket (arugula). These greens grow best in cooler temperatures and tend to bolt when summer heat amps up. Sprinkle the seeds and cover lightly with a scattering of soil.
It may also have baby green and red butter lettuces, baby green and red chard, baby spinach, arugula, beet tops, frisée; Lolla Rosa, mache, mizuna, radicchio, tango, and tatsoi. Farmers cultivated assorted salad greens to add diversity to meals. The term “mesclun” comes from the Provençal word “mesclado,” meaning “to mix.” This mix features a variety of greens, such as arugula, mâche, and radicchio. The blend showcases the region’s agricultural heritage and highlights local flavors. Mesclun refers to a mixture of baby salad leaves and herbs.
A traditional mix includes arugula, lettuce, chervil, and endive. There are pre-mixed mesclun seed packets or select your favorite greens for planting. Start harvesting the baby greens in earnest about 30 days after the plants have begun sprouting.
Vegetables
You can sow the seeds directly into the soil, and they should germinate in about 5-10 days, depending on the conditions. The seeds grow best in cool weather outdoors, on a sunny windowsill or with artificial light indoors. Once the mesclun is mature, you can start harvesting the leaves by cutting them off with scissors or a knife.
Speak with a vendor at your local farmers’ market to learn which mesclun mix would be best for your palate or menu. It’s time to harvest mesclun when greens reach at least 3 inches in height. Wait a little longer for larger leaves or harvest when small for a salad of baby greens. Tender baby greens taste best, but there’s nothing wrong with waiting for a larger leafed harvest.
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. Almost every grocery store has lettuce mixes, even if they don’t always call them “mesclun.” Mesclun is a type of green that looks like a mix of leaves. The best place to get a mesclun mix is at a farmer’s market, where you can choose your mix of greens. This will also help you learn more about the differences between each type since vendors can give you samples and talk about how they taste. 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. Choose bolt-resistant varieties and use tools like shade cloth to help avoid this problem.
Most of the greens are shallow-rooted and require daily watering. During cool weather, mesclun greens will grow the fastest with full sun for 6 to 8 hours per day. 3 to 4 hours of sun is still acceptable, especially in warmer weather, the plants continue to do well in partial sun. A fresh harvest of spring mix from a garden, raised bed, or container in cool weather is an inexpensive luxury. It may be tough to anticipate particular pests and diseases when the different components of the mix are prone to different issues. But because you will be harvesting baby greens early in the season, the odds are in your favor that you’ll be able to nab a harvest or two without a problem.
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Use the peppery bite of arugula and the herbal essence of chervil to your advantage in creating your ideal blend. You can cultivate this diverse salad green right in your garden or in containers. With the right conditions, you can cultivate a fresh mix of salad greens in your backyard or balcony. Most greens grow best during cooler temperatures of spring and fall. They bolt or become bitter as the temperatures rise in summer. Because the greens are harvested while still quite small, a 2-foot by 2-foot garden block or container should provide enough greens for several salads over a week.
Varieties of Lettuce in Mesclun Mix
One serving (about 2 cups) provides approximately 20 calories, 2 grams of fiber, and essential micronutrients. Often called “salad bowl gardening,” mesclun grows in almost any type of container that is around 18 inches long and 6 to 12 inches deep as long as it has good drainage. The greens will produce the best-tasting and most tender leaves when temperatures are cool in the spring and late fall (or in the winter if you are in Zone 9 or above), between 45 and 75°F. 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. A Burpee exclusive, this mix adheres to the original French mesclun blend with specific proportions of chervil, arugula, lettuce, and endive.
Store mesclun lettuce in the refrigerator, ideally in a breathable bag to maintain freshness. If grown in a container, mesclun does not require repotting because it does not overwinter or continue producing after about two months of growth. Plant in a large pot so the plants do not need to be disturbed during the growing season.
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. Pick the baby greens as often as possible once the plants reach a few inches tall. Growing lots of different greens in proximity may also leave your garden prone to more potential pest infestations and diseases. I’ve found that I avoid most of the issues that could crop up as mesclun mix grows quickly, and is harvested while it’s young. For home gardeners, there are multiple advantages to growing leafy greens in combination, and then harvesting them young when they are at their most tender.
If the mesclun you buy is already bagged and washed, refrigerate it in the bag it came in until ready mesculin to use. Prepare within a few days, though some varieties will last up to a week. Does the mix have spicy mustard, baby romaine, red lettuce, and tatsoi?
