Mesclun

Mesclun is a salad mix that originated in the Provence region of France. The term "mesclun" comes from the Provençal word "mescla," which means "mixture." Traditionally, mesclun is a combination of young, tender leaves from several different types of plants, including various types of lettuce, arugula, endive, chervil, and sometimes edible flowers. The mix is known for its balance of flavors, which can range from mild to bitter.

History

Mesclun originated in the Provence region of France, where it was traditionally harvested wild. The mix was originally composed of whatever salad greens were in season and could be found growing in the fields and gardens. Over time, the composition of mesclun has become more standardized, but it still varies depending on the season and the specific preferences of the gardener or chef.

Composition

The composition of mesclun can vary, but it typically includes a variety of different types of lettuce, such as Romaine, Butterhead, and Oak Leaf, as well as other salad greens like arugula, endive, and chervil. Some mixes also include edible flowers, such as nasturtiums, for added color and flavor. The key to a good mesclun mix is balance, with a range of flavors from mild to bitter.

Culinary Uses

Mesclun is most commonly used in salads, where its variety of flavors and textures can be fully appreciated. However, it can also be used in other dishes, such as sandwiches, wraps, and stir-fries. Because the leaves are young and tender, they should be dressed lightly so as not to overwhelm their delicate flavor.

Growing Mesclun

Growing mesclun is relatively easy, as it can be grown in a variety of climates and soil types. The seeds are typically sown in the early spring and can be harvested as soon as they are large enough to eat. Because the plants are harvested young, they can be re-sown throughout the growing season for a continuous supply of fresh greens.

See Also

• Salad
• Lettuce
• Arugula
• Endive
• Chervil

‎