Garden-to-table guide to mesclun
Tips for growing and caring for mesclun, plus our favorite recipes come harvest time
It’s delicious both raw and cooked, and does best in cool weather.
Scatter seeds so they’re about 1/2 inch apart in a container, that’s at least a foot wide and half as deep, filled with well-draining potting soil.
Cover seeds with ¼ inch of soil, and sprinkle lightly with water to avoid disturbing seeds.
Set in a sunny spot.
Water to keep soil moist.
Snip mesclun with shears when leaves reach 4 to 6 inches tall, about 30 to 40 days after planting. (For best flavor, do this just before eating.)
When clipping, leave 1 to 2 inches of the plants in the ground so that they regrow for another harvest.
Feed with an organic fertilizer after shearing.
Baked Goat Cheese with Spring Lettuce Salad
Many credit Alice Waters with introducing America to a salad of tender young greens, or mesclun, in the early 1970s. Here’s how to make Chez Panisse restaurant’s classic recipe at home.