I love growing mache because it’s one of the easiest greens to grow in cool weather. This little leafy green thrives when other plants struggle with cold temperatures.
Mache can be planted anytime when soil temperatures stay between 41-68°F, making it perfect for fall and winter growing when most other greens won’t survive. The small seeded varieties work best when planted in fall, while larger seeded types handle heat better for spring planting.
I’ve found that mache gives me fresh salad greens all winter long. It tastes mild and sweet, somewhere between butter lettuce and spinach.
The best part is that it keeps growing even when temperatures drop below freezing.
Key Takeaways
- Mache grows best in cool weather between 41-68°F and can survive freezing temperatures
- You can harvest the entire small plant when it reaches 2-3 inches tall for fresh winter salads
- This mild-tasting green provides fresh homegrown produce when most other vegetables can’t grow
What Is Mache?
Mache is a cool-weather leafy green that goes by many names and has been eaten for hundreds of years. This small plant grows wild in many places and tastes nutty and mild compared to regular lettuce.
History and Origins
I find it cool that mache comes from Europe, North Africa, and Western Asia. People have been eating this green for a really long time.
The plant got one of its most common names because it loves to grow wild in corn fields. Farmers would find it growing between their corn rows without planting it.
Mache has lots of different names depending on where you live. Some people call it corn salad, lamb’s lettuce, or field lettuce.
In fancy restaurants, chefs love using mache because it tastes special. It’s become popular with home gardeners too because it’s easy to grow when other greens won’t.
Valerianella Locusta Explained
The real name for mache is Valerianella locusta. This is what scientists call it so everyone knows they’re talking about the same plant.
Mache grows in small circles of leaves called rosettes. The leaves are dark green and can grow up to 4 inches long.
They’re shaped like ovals and feel soft to touch. This plant is an annual, which means it completes its whole life in just one year.
It can finish growing in 40 to 70 days from seed. The plant stays pretty small.
It only gets 1 to 2 feet tall and spreads about the same width. Each plant makes a neat little bunch of leaves that sit close to the ground.
How Mache Compares to Lettuce and Corn Salad
Mache tastes different from regular lettuce. It has a nutty flavor that’s more herbal and less sweet than butterhead lettuce.
The leaves feel just as tender though.
Here’s how mache is different from regular lettuce:
Mache | Regular Lettuce |
---|---|
Nutty, herbal taste | Sweet, mild taste |
Very cold hardy | Dies in cold weather |
Small, thick leaves | Bigger, thinner leaves |
Grows in cool weather | Grows in warm weather |
When people say “corn salad,” they’re usually talking about mache. It’s the same plant with a different name.
Mache works great in salads but needs very light dressing. The leaves are so delicate that heavy dressing will make them soggy.
You can also cook them lightly like spinach.
Top Benefits of Growing Mache
Mache stands out from regular lettuce with its rich nutty flavor and amazing ability to grow in freezing temperatures. This small green packs more nutrition than most salad leaves and gives you fresh food when nothing else will grow.
Flavor and Nutrition
I love how mache tastes so much better than regular lettuce. The flavor is nutty and robust, not bland like iceberg lettuce.
Mache is one of the most delicious greens you can find. It has a unique taste that makes salads more interesting.
The nutrition in these little leaves is impressive. Corn salad greens are high in vitamins B and C, iron, folic acid, and potassium.
Key nutrients in mache:
- Vitamin A – More than your daily needs
- Vitamin B6 – Good amounts
- Iron – Helps with energy
- Calcium – Builds strong bones
I find it amazing that such small leaves can pack so much nutrition. When fresh greens are hard to find in winter, lamb’s lettuce gives me all these vitamins.
The leaves are also low in calories. This makes mache perfect for healthy eating without worrying about weight.
Cold Weather Resilience
This is where mache really shines. I can harvest fresh greens even when snow covers my garden.
Mache grows in winter without protection in most areas. It handles cold weather that kills other plants.
The plant survives in growing zones 2-10. That means it works almost everywhere in North America.
Cold tolerance facts:
- Survives light frosts easily
- Keeps growing in temperatures that stop other greens
- Stays fresh under snow
- Only needs cover in very harsh climates
I’ve seen my mache plants stay green when temperatures drop below freezing. Other lettuce types die, but corn salad keeps producing.
Large-seeded varieties are less cold hardy than small-seeded types. I always choose small-seeded varieties for better winter survival.
The best part is that cold weather actually improves the taste. Cool temperatures make the leaves more tender and flavorful.
Salad Variety and Culinary Uses
Mache changes up my winter meals when everything else tastes boring. I use it as my main salad green when regular lettuce isn’t available.
The mild flavor works well in many dishes. It doesn’t overpower other ingredients like some bitter greens do.
Ways I use mache:
- Salad base instead of lettuce
- Fresh garnish on soups and stews
- Sandwich filling for extra nutrition
- Mixed greens with other vegetables
I like pairing lamb’s lettuce with light dressings. Heavy dressings hide the nice nutty flavor.
The leaves work great in winter dishes that need fresh greens. When my garden looks dead, these little rosettes add life to my meals.
I don’t recommend cooking mache like spinach. The delicate flavor gets lost when heated.
Fresh eating shows off what makes this plant special. The small rosettes look pretty on plates too.
They make simple meals look fancy without extra work.
When and Where to Plant Mache
Getting mache in the ground at the right time makes all the difference in your harvest. I’ve learned that cool weather and proper timing turn this little green into a garden superstar.
Ideal Growing Conditions
I always check my soil temperature before planting mache seeds. Mache grows best when soil stays between 41-68°F.
If it gets hotter than 68°F, I wait because the seeds won’t grow well. My mache loves cool, mild weather.
I pick spots that get some shade during hot parts of the day. Full sun works fine when it’s cold outside.
The soil needs to stay moist but not soggy. I make sure water drains well so my plants don’t rot.
Regular garden soil works great – nothing fancy needed.
Best soil conditions:
- Cool temperatures (under 68°F)
- Good drainage
- Stays slightly moist
- Any basic garden soil
Choosing the Right Season
I plant my mache at different times based on where I live. In cold areas, I sow seeds in early spring.
In warm places, I plant in fall. I throw my seeds out in late August or early September.
The plants grow slowly all winter and taste best in late winter.
My mache seeds take their time. They need 10-14 days to come up.
I stay patient because good things take time. Even when everything freezes, my mache often comes back in spring.
This tough little plant surprises me every year.
Recommended Varieties for Your Garden
Valerianella locusta is the main type of mache I grow. Most seed companies sell this same variety under different names.
Some call it corn salad, others call it lamb’s lettuce. I look for varieties that handle cold well.
The basic mache types work great for most gardens. Days to maturity usually run 45-60 days from planting.
My favorite varieties stay tender longer in spring. I avoid fancy types since the simple ones taste just as good.
Local garden centers often carry the best varieties for my area.
Good mache varieties to try:
- Standard corn salad
- Cold-hardy mache
- Basic valerianella types
- Whatever your local store stocks
How to Successfully Grow Mache
I find that growing mache requires cool soil temps and good prep work. The seeds need the right conditions to sprout, and watering helps a lot too.
Soil Preparation and Amendments
I always start by checking my soil temp before planting mache. The soil needs to be between 41-68°F for best results.
Mache won’t grow well if soil gets too hot. My soil needs to drain well but stay moist.
I add compost to heavy clay soil to help water move through it. Sandy soil gets compost too, but for different reasons – it helps hold water.
I test my soil pH and aim for 6.0 to 7.0. This range works best for mache.
If my soil is too acidic, I add lime a few weeks before planting. The growing area should get morning sun but some afternoon shade.
Too much heat makes the seeds go dormant. I pick spots that stay cool even on warm days.
Planting from Seeds
I plant my mache seeds about 1 inch apart in rows. The rows can be 4 to 18 inches apart depending on my space.
Johnny’s Seeds suggests this spacing works well. The seeds are tiny, so I plant them shallow – just 1/4 inch deep.
I press them gently into the soil and cover lightly. Mache seeds take 10-14 days to sprout, sometimes up to 20 days.
I don’t give up if they seem slow. I thin the seedlings to 3 inches apart once they come up.
This gives each plant room to form nice rosettes. The days to maturity for mache is usually 45-60 days from planting.
Watering and Fertilizing Tips
I keep the soil moist but not wet during the whole growing time. Mache needs steady water to grow well.
I water gently so I don’t wash away the tiny seeds. My watering schedule changes with the weather.
Cool, cloudy days need less water. Sunny days need more.
I check the soil with my finger – it should feel damp an inch down. I don’t use much fertilizer with mache.
The compost I added to the soil gives it what it needs. Too much nitrogen makes lots of leaves that taste bitter.
If my plants look pale green, I give them diluted fish emulsion. I mix it weak – about half what the bottle says.
Rich soil usually means no extra feeding needed.
Caring for Your Mache Plants
Once your mache seeds sprout, you’ll need to thin them out and watch for bugs that love these tender leaves. I’ve found that keeping slugs away and protecting plants from sudden warm spells are the biggest challenges.
Thinning and Spacing
When my mache seedlings first come up, they look like tiny green specks all crowded together. Don’t worry about this at first.
I wait until the little plants are about an inch tall before I start thinning. Then I carefully pull out some plants so the remaining ones have room to grow.
Proper spacing for mache:
- 3 to 6 inches between plants
- Rows can be 6 to 8 inches apart
- Don’t thin all at once
I like to thin in stages over a few weeks. This way I can eat the baby greens I pull out instead of wasting them.
The plants I remove make great additions to salads. Their leaves are super tender when they’re young.
If I plant my mache seeds too thick, the plants will stay small and weak. Good spacing helps each plant form a nice rosette of leaves.
Protecting Against Pests and Disease
Slugs are my biggest enemy when growing mache. These slimy pests love the tender leaves just as much as I do.
I’ve tried many ways to keep slugs away from my valerianella locusta plants. The best methods don’t use chemicals.
My favorite slug control methods:
- Sprinkle coffee grounds around plants
- Use copper tape around garden beds
- Put out shallow dishes of beer to trap them
- Apply diatomaceous earth on dry days
The tender leaves grow close to damp soil, which slugs love. I check my plants every morning and evening during peak slug season.
Mache doesn’t get many diseases. The plants grow so fast that most problems don’t have time to develop.
If I see any yellowing or spotted leaves, I remove them right away. This stops problems from spreading to healthy plants.
Dealing with Weather Challenges
Hot weather is the biggest threat to my mache plants. When temperatures get above 70 degrees, the plants want to make flowers instead of leaves.
I use several tricks to keep my plants cool during warm spells. Shade cloth works great on sunny days.
Ways to protect mache from heat:
- Put up 30% shade cloth over plants
- Water early in the morning
- Mulch around plants to keep soil cool
- Plant near taller crops for natural shade
Cold weather isn’t usually a problem. My mache plants can handle temperatures down to 5 degrees without protection.
If really cold weather is coming, I cover my plants with row cover or old sheets. This helps them keep growing even in winter.
Wind can dry out the tender leaves quickly. I plant my mache in spots protected from strong winds when possible.
During dry spells, I water my plants every few days. The soil should feel damp but not soggy.
Harvesting and Enjoying Mache
Getting the timing right makes all the difference when picking mache. I’ve learned that storing it properly keeps those tender leaves fresh for days.
When to Harvest for Maximum Freshness
I harvest my mache when the little rosettes reach 2 to 3 inches tall. This usually happens about two months after planting in spring.
The leaves taste best when they’re young and tender. I check my plants every few days once they start growing.
I have two ways to pick mache. I can cut the whole plant at the root for full rosettes. Or I can pick just the outer leaves.
Whole plant method: I cut right at soil level with clean scissors. This gives me perfect little rosettes for salads.
Leaf picking method: I take only the biggest outer leaves. The plant keeps growing this way and produces more leaves through winter.
I like picking in the morning when the leaves are crisp from cool night air.
Best Ways to Store Freshly Picked Mache
Fresh mache needs gentle care after picking. I handle it like it’s made of paper because the leaves bruise easily.
First, I rinse the leaves in cold water. I’m very gentle and use my hands to swish them around.
Then I shake off extra water.
My storage steps:
- Pat leaves dry with paper towels
- Wrap in slightly damp paper towels
- Put in a plastic bag or container
- Store in the fridge
I keep mache in the coldest part of my fridge. It stays fresh for up to two weeks this way.
Never wash mache until you’re ready to eat it. Wet leaves go bad fast.
I eat my mache raw in salads. It has a mild, nutty taste that goes well with other greens.
Mache in the Kitchen: Serving Ideas
Mache’s nutty flavor works great in simple salads with light dressings. I love mixing it with other greens like lettuce or radicchio for extra texture and color.
Classic Salad Recipes
I keep my mache salads simple to let that nutty taste shine through. My go-to recipe uses just mache, olive oil, and a splash of vinegar.
Basic Mache Salad:
- 4 cups fresh mache rosettes
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
I gently wash the mache and pat it dry. Then I drizzle the oil and vinegar right before serving.
For fancier meals, I add crumbled goat cheese or blue cheese on top. Dried cranberries work great too.
The mache rosette salad with cheese and fruit makes a perfect appetizer.
I never use heavy dressings with mache. Light vinaigrettes work best because they don’t hide the green’s natural flavor.
Pairing Mache with Other Greens
Mache mixes well with lots of other salad greens. I like combining it with lettuce for a milder taste or with radicchio for some bite.
My favorite winter mix includes:
- 2 cups mache
- 1 cup butter lettuce
- 1/2 cup endive, chopped
- 1/4 cup radicchio, shredded
The mache adds richness while the endive gives crunch. Radicchio brings a little bitterness that balances everything out.
Escarole works great with mache too. I use about three parts mache to one part escarole.
Corn salad, which is just another name for mache, pairs well with any mild greens. I avoid mixing it with very strong greens like arugula because they overpower the delicate flavor.
Cooking and Garnishing Tips
I almost always eat mache raw because cooking makes it mushy. But I do use it as a garnish on warm dishes.
Mache makes a great garnish for soup bowls. I add a small handful right before serving.
For storing, I keep unwashed mache in the fridge for only 2-3 days. Mache doesn’t last as long as regular lettuce in storage.
Storage tips:
- Don’t wash until ready to use
- Store in a slightly damp paper towel
- Keep in the crisper drawer
- Use within 3 days
I harvest my mache right before I want to eat it. That way I get the best flavor and texture.
When I do buy it, I use mache as a salad base instead of regular lettuce for special meals.
Frequently Asked Questions
New growers often ask about planting seeds, growing in containers, dealing with hot climates like Texas, and where to buy this special lettuce. Many wonder how easy it is to grow and how long seeds take to come up.
How do you plant mache seeds for the best results?
I always direct sow my mache seeds right in the garden. Starting seeds indoors doesn’t really help unless you live where hot weather goes late into fall.
Plant your seeds when soil temps are between 41-68°F. I sow mine 1/4 inch deep and space them 4-5 inches apart.
Don’t plant if your soil is over 68°F. The seeds won’t grow in hot dirt.
I plant way more seeds than I think I need. Mache seeds don’t all come up, so it’s better to have too many than too few.
Can you give me some tips for growing mache in pots?
I love growing mache in containers! It works great in pots, long planters, or even window boxes.
Pick a pot that’s at least 6 inches deep. Make sure it has holes in the bottom so water can drain out.
Use good potting soil mixed with some compost. I water mine about once a week, giving it an inch of water.
Keep your pots in a spot that gets full sun. But partial shade works too if that’s all you have.
What’s the scoop on growing mache down in Texas?
Texas heat makes mache tricky to grow. I’d plant it in late fall or very early spring when it’s cooler.
Wait until your soil cools down to 68°F or less. In hot parts of Texas, this might not happen until December.
Try growing it in partial shade during your “winter” months. The heat will make it taste bad and bolt fast.
You might have better luck growing it in pots so you can move them to cooler spots.
Where’s a good spot to buy mache lettuce?
Most grocery stores don’t sell fresh mache. It goes bad too fast and is hard to pick by machine.
I buy my seeds online or from garden centers. Look for “mache,” “lamb’s lettuce,” or “corn salad” on the packet.
Some fancy farmers markets might have fresh mache in spring or fall. But it’s pretty rare to find.
Your best bet is to grow your own. That’s the only way I can get it fresh.
Is mâche a fussy plant, or will I find it easy to grow?
I find mache pretty easy once you know its tricks. It’s not fussy like some plants, but it has strong likes and dislikes.
The main thing is timing. Plant when it’s cool, not hot. It won’t grow in warm soil.
Once it’s up, it doesn’t need much care. I water it once a week and that’s about it.
No need to fertilize much either. The hardest part is waiting for it to grow. It’s slower than other greens.
How quick can I expect my mâche to pop up after planting?
Be patient with mache seeds! They can take up to 20 days to come up.
I usually see mine start popping up around 10-14 days if the weather is right. Cold soil makes them even slower.
Once they’re up, they grow pretty slow compared to lettuce.
It takes about 2-3 months from planting to harvest.
Don’t worry if some seeds never come up. That’s normal with mache.
That’s why I always plant extra seeds.
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