Corn Salad

Corn salad (also known as mâche or lamb's lettuce) is a small, cold-hardy annual leaf vegetable in the Caprifoliaceae family, native to Europe. It forms compact rosettes of tender, spoon-shaped leaves with a mild, nutty flavour. Exceptionally frost-tolerant, it thrives in cool conditions and can overwinter under light cover, providing harvests when little else is growing. It performs well in open ground, raised beds, and cold frames alike.

Growing

Sow seeds directly into well-prepared soil at 1 cm depth once soil temperature reaches 5 °C. Space plants 10–15 cm apart in rows 25–30 cm apart. Broadcast sowing under glass is effective for dense early crops. Maintain even soil moisture during germination, which takes 10–14 days. For a continuous supply, make successive sowings from when soil reaches 5 °C through late summer; late sowings in a cold frame or unheated greenhouse will overwinter and produce an early crop. Corn salad does not require indoor starting — direct sow only.

Care

Water consistently during dry spells to prevent premature bolting, but avoid waterlogging. No feeding is required on reasonably fertile soil. In exposed sites, cover with fleece or a cloche once temperatures consistently drop below 0 °C to extend harvest and maintain leaf quality. Remove flower stems promptly if they appear to prolong the harvest window. The plants are naturally low-maintenance and largely pest-free.

Harvest

Harvest individual outer leaves or cut whole rosettes at soil level once they reach 5–10 cm across. New leaves will regrow from the growing point if only the outer leaves are taken, extending the harvest over many weeks. Rosettes are ready to cut 45–60 days from sowing. Pick leaves while young and tender; once the plant sends up a flower stalk the leaves become bitter. Harvest in the cool part of the day for best texture.

In the kitchen

Use fresh corn salad leaves as a base for salads or mix with stronger-flavoured greens to balance bitterness. The mild, nutty taste pairs well with walnut oil, lemon dressings, apple, beetroot, and smoked fish. Leaves can be lightly wilted into warm dishes at the last moment, though they are best eaten raw. Use whole small rosettes as a garnish for their attractive appearance.

Storing

Corn salad wilts quickly after harvest. Refrigerate unwashed leaves loosely wrapped in a damp cloth or in a sealed container for up to 3 days. Do not freeze. For best flavour, use within 24 hours of picking. Leaving plants in the ground and harvesting as needed is the most effective form of short-term storage in cool weather.