Description
300 Seeds per pack
Corn Salad (A.K.A. Mâche, Lamb’s Lettuce, Common Cornsalad, Winter Salad, Feldsalat, Nut Lettuce, Dutch)
Days to Maturity: 40–60 Days
Sun Requirements: Full Sun to Partial Shade
Botanical Name: (Valerianella locusta)
Corn Salad has deep roots in European gardens, with records dating back to the 1500s. English botanist John Gerard first described it in his Herball of 1597. By the 1700s, it was a common winter staple in French and English markets. Thomas Jefferson cultivated it at Monticello in the late 18th century, but it remained relatively unknown in the U.S. until a California grower began offering it commercially in the 1980s.
This cool-season crop forms low, tidy rosettes of dark green, spoon-shaped leaves on plants about 12″ tall. The leaves reach 6″ but are best picked around 3″ for the best flavor and texture.
It grows well in full sun to partial shade and thrives in cool weather. Ideal for early spring, fall, or for protected winter harvests in milder zones. Succession planting ensures an extended harvest, though it bolts quickly in heat.
Corn Salad has a tender, delicate texture with a mild, nutty taste. Excellent raw in salads, especially paired with eggs, potatoes, or bacon, and it can also be lightly sautéed like spinach.
Rich in vitamin C, beta-carotene, B6, iron, and potassium, it’s a great addition to the kitchen garden.
Planting Instructions for Corn Salad Seeds
When to Plant:
Sow Corn Salad in early spring as soon as the soil can be worked, or in late summer to early fall for a fall/winter harvest. In Zones 5 and up, it may overwinter with protection. Germination is best when soil temperatures are between 50–68°F (10–20°C). Hotter soil may delay or prevent germination, so err on the side of cool conditions. Succession planting every 10–14 days will ensure a longer harvest.
Where to Plant:
Select a location with full sun to partial shade. Full sun helps early growth in spring, while afternoon shade is beneficial in warmer conditions to prevent bolting. Corn Salad thrives in rich, well-draining soil with a pH of 6.5–7.0. Add compost before planting if needed.
How to Plant:
Sow seeds directly into the garden bed. Either broadcast the seeds and cover with ⅛–¼″ (0.25–0.5cm) of soil, or plant in rows spaced 12–18″ apart. Sow 3 seeds per inch and thin to 2–6″ between plants as they grow. Keep soil moist but not soggy—germination usually takes 7–21 days but may take longer in cool weather.
Growing Tips:
Corn Salad has a short growing cycle of 40–60 days and grows in low rosettes. Water regularly, especially during dry periods, and keep beds weed-free. It tolerates frost well and may overwinter under cover in milder zones. Once the weather warms significantly, plants will bolt and leaves become bitter. At that stage, they can be pulled or left to self-seed.
Harvesting:
Begin harvesting when leaves are 2–3″ long. Cut individual outer leaves or harvest the entire rosette by cutting just above the crown. Corn Salad can be treated as a cut-and-come-again crop, though the short season limits repeat harvests. Leaves are tender and may pick up soil—wash thoroughly before use.
FAQ:
What is the historical or notable background of Corn Salad?
Corn Salad, also known as Mâche, has a rich history dating back to the 1500s. It was first documented by English botanist John Gerard in 1597 and was a staple in French and English winter markets by the 1700s. Thomas Jefferson even grew it at Monticello, but it didn’t gain popularity in the U.S. until the 1980s.
How would you describe the flavor of Corn Salad?
Corn Salad has a mild, nutty flavor with a delicate, buttery texture. It’s especially enjoyable raw in salads and pairs well with ingredients like eggs, potatoes, and bacon.
What does Corn Salad look like, and what are its growing habits?
Corn Salad grows in low rosettes with spoon-shaped, dark green leaves. The plant reaches up to 12 inches in height, and the leaves are typically harvested when they are around 3 inches long for best taste and texture.
How and when do I harvest Corn Salad?
Harvest Corn Salad when the leaves are 2–3 inches long. You can snip outer leaves individually or cut the entire rosette just above the crown. It's a cut-and-come-again crop, but its short season can limit multiple harvests.
When is the best time to plant Corn Salad?
Sow seeds in early spring as soon as the soil can be worked, or in late summer to early fall for a fall or winter harvest. In Zones 5 and warmer, it may overwinter with protection.
What are the common culinary uses for Corn Salad?
Corn Salad is most often used fresh in salads due to its tender texture and mild flavor. It can also be lightly sautéed like spinach, adding flavor to a variety of cooked dishes.
What’s the best way to store Corn Salad after harvest?
Store Corn Salad in the refrigerator shortly after harvest. Because the leaves often carry soil, wash thoroughly, spin dry, and keep in a ventilated container or produce bag for up to 2 weeks.
What nutrients does Corn Salad provide?
Corn Salad is rich in vitamin C, beta-carotene, vitamin B6, iron, and potassium, making it a highly nutritious green for cool season dishes.
Does Corn Salad have any notable growing challenges or benefits?
It’s frost-tolerant and easy to grow in cool weather, but it bolts quickly in heat. Succession planting and partial shade help extend the harvest. It may self-seed if left in the ground after bolting.
Helena (verified owner) –
I just planted my seeds for this year, so I don’t have anything to review, but I am always happy with my St. Clare purchases. The first year I bought from St. Clare, I carefully planted two seeds in each pot to ensure germination. Not only did every seed sprout, but some of my pots had three or four sprouts! I don’t know how that happened! I learned my lesson and now I plant only ONE St. Clare seed per pot.