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Corn Salad (Mache) Seeds 100% Organic

Buy Corn Salad Seeds 100% Organic

Likewise recognized as Lamb's lettuce or Corn Salad, this conveniently expanded mild-tasting eco-friendly kinds little rambling rosettes of glossy, spoon-shaped fallen leaves . Plant in early spring and harvest the child rosettes early since it bolts in heat. It may additionally be planted in late summer season for harvest via fall up until early winter.

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Corn Salad has a delicate flavor, similar to a butterhead lettuce. It is quite hardy and requires very little care while remaining practically free of pests & disease. Corn salad is also known for growing vigorously in almost any soil!

We think Corn Salad tastes best right out of the garden with a light drizzle of olive oil and a squeeze of fresh lemon. Once you try this cold-hardy green, you'll be sure to make it a staple in your fall/winter gardens every year.

Day to Maturity:  40 days.

Pack Size: 200-720 seeds.

Corn Salad Seeds

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(Valeriana spp.) Centuries ago this highly nutritious foraged wild plant of Eurasia was recognized for its soft, supple texture and nutty flavor and brought into cultivation. The delicate culinary nature of mache belies its unparalleled cold hardiness, making it the perfect winter or cool season green and ideal for winter market farmers (

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Corn Salad is a hardy, quick growing, gourmet salad green. It has a mild, nutty flavor with a growing habit similar to buttercrunch lettuce. It is also called Mache. Mache has oval, or spoon shaped outer leaves, and a rosette, loosehead center. Native to Europe where it grows wild, Corn Salad is a very hardy, cool weather crop.

While it is classified as an herb, Corn Salad is best known as a gourmet vegetable green in salads. It is also good steamed or in stir-fry recipes. Did You Know? In Europe, sheep graze on Corn Salad, where it is often called Lamb’s Lettuce. Corn Salad is grown from seeds.

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For a Fall crop, sow seeds as the weather begins to cool in your area. Make your planting in rows, or broadcast sow in blocks. To over-winter, even in cold areas, sow seeds in late September to October. Plants are hardy to 5 degrees, or lower. For a continuous crop, make smaller plantings every two to three weeks.

Space Mache seedlings or thin plants to 4 inches apart, to allow rosette to fully form. Days to Germination: 7-14 days Corn Salad plants are an easy to grow, cool weather crop. Planting should be made for spring and fall crops. They grow best in full sun, but tolerate partial shade.

For best results, the soil should be high in nitrogen. Add plenty of compost and/or manure prior to planting. Fertilize every 2-3 weeks, or as needed. Keep plants well watered. Plants are very productive. Harvest large, outer leaves as needed. Allow center rosettes to fully form, prior to harvesting. Plants are free of insects and disease.

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H.J. Sch�rer, M. Schnueriger, V. Hofer, J. Herforth-Rahm�, M. Koller seed health, seed treatment, aerated steam, hot water treatment Seed borne pathogens may cause high yield losses in various crops. It is therefore of vital importance that seed treatments that eliminate seed borne pathogens are available. The aim of this work was to evaluate the effect of selected seed treatments against two seed-borne diseases (Acidovorax valerianellae and Peronospora valerinaellae) on corn salad (Valerianella locusta).

To test the efficacy of these methods, naturally infected seed lots were used. The detection of P. valerianellae was done with the grow-out test; the detection of A. valerianellae was performed with a combination of a grow-out test and polymerase chain reaction. Additionally, the germination capacity of the treated seeds has been tested.

valerianellae. The effect against P. valerianellae was good, but lower than the reference methods. More experiments are necessary to determine whether the effect of a caustic potash treatment against P. valerianellae is sufficient for economic production. For the ethanol treatment, no effect against A. valerianellae was detected and against P.

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The encrustation technique of the compost treatment is not yet mature and caused a great reduction of germination capacity. In the tested form, this treatment cannot be recommended for practical use. The sodium hypochlorite treatment had a very good effect against P. valerianellae and A. valerianellae and a high germination capacity of the seeds was conserved.

The hot water treatment and disinfection with aerated steam have again proven to be very effective against both diseases. With this, previous results of performance tests are confirmed and the relevance of the hot water and the aerated steam method for seed treatments in organic farming was reinforced. Download Adobe Acrobat Reader (free software to read PDF files) URL Hosted by KU Leuven © ISHS .

Wild is such a wonderful word, wonderful idea (Read more). For those of us who must mind our p’s and q’s, it’s fun to think about life that’s uninhibited.Mother Nature, of course, has passels of wild children. Corn salad is one of her favorites--she sprinkled its seeds across Europe, North Africa and western Asia.

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In mountain fields of the Caucasus, corn salad grows even more luxuriantly than in the Alps. Pale-blue flowers can wave a foot and a half in the air. salad was first tamed for kitchen gardens around the 16th Century. The garden variety is small, less than a few inches across, growing in perky rosettes or floppy bouquets.

They have the nutty flavor and delicate crispness of butter lettuce. Corn salad is also uncommonly nourishing. The leaves contain twice the beta carotene and iron of lettuce and more Vitamin C.But what’s all this about corn salad? When a friend wanted to buy some, after calling around he couldn’t find corn salad, but he could find mache.

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Its German name is Feldsalat . An English pet name is lamb’s lettuce.So here’s a green that needs to be returned to us humble folk. Corn salad couldn’t be easier to grow. All it needs is sun, and water in a drought. Although it grows the year round (it’s perhaps the hardiest salad plant), corn salad is happiest in cool spring and autumn weather.

These are leaves you can depend upon through winter and early spring. (The seeds germinate poorly in hot weather, so shade them till they sprout.)Harvest corn salad leaf by leaf, or take the whole plant. By all means allow some plants to flower and set seed so you’ll have a fresh supply.

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Our garden is never without it, and I’ve only sown it once, years ago. Of course, corn salad has been enjoyed in France, Holland and Italy long enough that a number of cultivars have been developed for different climates and palates. If your summers are hot, sow large-seeded sorts such as Piedmont and Large Seeded Dutch.

For cold weather harvests, my favorite is Coquille--the leaves are deeply cupped. If you’ve had problems with mildew, choose a resistant strain such as Elan, which has smooth leaves, so moisture doesn’t collect on them easily. Gayla Mache is a newer cold-weather mildew-resistant cultivar. Verte de Cambrai and D’Etampes are longstanding favorites that produce tender, delicious, cold-tolerant leaves.*Sometimes, at a farmers’ market or fancy grocery, corn salad/ mache comes with roots attached.

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Set about three inches apart in a pot of soil mix and firmly tamp in the roots. If the leaves are large, cut them back to an inch, feed with a half-strength solution of B1 and set the pot in a cool, shady place until they start to grow. Eventually, you can plant them in the garden--or just leave them in the pot.

As tasty and nourishing and lovely and easy as the leaves are, they grow v-e-r-y s-l-o-w-l-y. It will be two if not three months before you’ll have a crop. After that, though, the leaves will keep on coming. Recipes for corn salad are few and far between, for a couple of reasons, I think.

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It’s a favorite in the French tossed-salad-growing-in-the-garden mix called mesclun, and the similar Italian assortment of salad plants called misticanza . Corn salad fanciers seem to be saying, “I’ll keep what I do with these delightful leaves my secret.”Because of corn salad’s hint of nuttiness, walnuts, hazelnuts and almonds are frequently added to a corn salad, as well as any flavor compatible with nuts.

In the same way, dressing with nut oil--walnut or hazelnut especially--is most appropriate to the leaves. When I happened to have a perfect mango on hand as corn salad leaves pushed up from under the snow, I put together a particularly pleasing salad.*The entry in the Larousse Gastronomique says corn salad leaves can be cooked like spinach.

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In my experience, this is the rare green that isn’t worth cooking. Definitely intended for salads (growfoodguide). One thing more: Save some large corn salad seeds for the corn rows. As you can imagine, here’s an ideal companion for tall stalks. It loves their shade, and they in turn love the way the low-lying mats retain the earth’s moisture.

Yes, the wild things of this world are wonderful.SourcesFresh: Bristol Farms, local growers markets.Seeds: Large Seeded Dutch and Verte de Cambrai from Nichols Garden Nursery, 1190 N. Pacific Highway, Albany, Ore. 97321-4580; Gayla Mache from Shepherd’s Garden Seeds, 6116 Highway 9, Felton, Calif. 95018; the rest from the Cook’s Garden, P.O.

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05148 - Read more. * If mache is not yet in your garden or easily purchased, instead make this delicious salad with the most delicate green lettuce leaves available . Discard ribs and tear leaves into half-inch pieces.MANGO AND CORN SALAD1/4 cup sliced almonds 1 large ripe mango1 large ripe tangerine4 cups lightly packed corn salad/mache sprigs and leavesGenerous 1 tablespoon light-tasting oil, preferably hazelnut SaltFreshly ground white pepperRoast almond slices in dry skillet over medium-high heat, shaking skillet, until pale brown.

Cut slices free of seed. Cut 4 thin rounds from center of unpeeled tangerine. Juice rest of tangerine, to equal 4 teaspoons. Fruits and juice can be wrapped separately and refrigerated several hours. To compose each salad, make bed of 1 cup corn salad with sprigs intact on salad plate.

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Fan out mango slices in same direction from point at edge of plant or make pinwheel of slices around center. Drizzle over scant teaspoon oil, then sprinkle with 1 teaspoon tangerine juice. Set tangerine round at tip of fan or center of pinwheel. Season to taste with salt and white pepper.

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Features Corn Salad 'Vit' is a late autumn and winter variety. These plants are not easily damaged by bad weather and can even tolerate quite a bit of frost. A variety with rosettes of dark, short leaves. Need seeds? Do you have any questions about this variety, or would you like to receive a quotation for organic seeds? Simply click here to drop us an e-mail and we'll make sure to respond quickly.

Mâche is delightful eaten alone as a salad, mixed with other greens, or cooked like spinach. The big-seeded variety is more tolerant of hot conditions without becoming bitter. Also tolerant of cold weather, it will often survive freezing temperatures to 10°F. Weight: 1.5 grams (~390 seeds).

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This is delightful, semi-weed diminutive tender green. For us it reliably volunteers every winter in our greenhouses. This is a unique mildly sweet flavored herb related to Valerian, but with out the sedative power of it's cousin's roots. Popular in Europe for centuries, the Vilmorin seed company in France called it, "Verte a Coeur Plein" in 1885.

Can readily grow in cold weather. Can be cut a few times before it forms a small cluster of flowers, which if left to go to seed will readily self sow. SSF .

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Home Unknown Type Vit Corn Seed Valerianella locusta 50 days. Only a green with a glowing reputation could earn as many names: Corn Salad, Lamb’s Lettuce and Mâche. We offer Vit for spring or fall planting, and consider it one of the most delicious and substantial salad greens around. Leaves are succulent, firm, and dark green.

50–70°F ¼–½" 1–2" 2–15 6–12" 16–18" Low Listed per variety Savor the flavors that fill the kitchens of Europe. Fast and easy to grow, greens are excellent sources of vitamins, minerals and phytochemicals. Enjoy them in soups, lightly steamed, or raw for a low calorie and highly nutritious part of your diet.Days to maturity are calculated from date of direct seeding.

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Lamb’s Lettuce Corn Salad Seeds 1465. A popular European salad green. Dark green leaves form a low growing fancy rosette that is best harvested when young and before flowers appear. Leaves can be blanched (covered to prevent exposure to light) for three days before picking to reduce bitterness. Read more. Its vaguely nutty taste is improved by a light frost.

350 seed/gram. Direct sow seed every two weeks anytime in spring when soil temperatures range from 5-20 C (41-68 F). Sow seed 3 mm (1/8″) deep and 6 mm (1/4″) apart in rows 40 cm (16″) apart. Thin seed in the row to 10 cm (4″) apart. Best in a wind-sheltered site in full sun to light shade with deep, fertile soil.

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Q: When is a weed not a weed? A: When it is the most valuable salad crop in winter! Last year I set myself the challenge of growing salad all year round which was fine for most of the year but much more of a challenge in winter. When temperatures are hovering around freezing nothing much grows.

Lamb’s lettuce has its origins as a weed which was found growing among cereal crops in Europe. By all accounts it should be an unremarkable plant - the leaves are small (little more than thumb size) and the plants rarely grow bigger than a single low-lying rosette a few inches in diameter.

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All this can be forgiven though because of its ability to provide a source of fresh leaves when little else is available in the garden. Of course, a late-summer or early fall sowing can yield plentiful supplies of many salad leaves. Most lettuce will grow well into early winter and there are plenty of oriental salad leaves that actually thrive on shortening daylight hours: arugula, mizuna, mibuna, pak choi and red mustards.

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As it is able to continue slow growth through low temperatures the leaves remain succulent with a slight waxy texture to them which may be what protects them from the elements. Equally important is that the flavor remains mild and delicate, some would say slightly nutty. I find they make the perfect balance to the sharp flavors of the remaining oriental salad leaves in my garden.

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This should be no problem because most vegetable beds are being cleared when lamb’s lettuce is sown. In fact, it makes a good cover crop and any excess can be dug into the soil when finished with, enriching it with nutrients for the next season. So, next year I plan to extend my sowing to cover more beds as I would love to have more of this growing (growfoodguide).

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For the more adventurous, why not serve them in traditional French style with beets and walnut oil dressing? In fact lamb’s lettuce is now finding a place on the menus of many quality restaurants as an ultra-healthy, low-calorie ingredient. It seems that this one-time weed is making quite a name for itself as a versatile leaf that combines well with other flavors and textures.

Corn salads, also known as Lambs Lettuce or Mâche are unusual salad crops because they are very cold hardy and grow best during the autumn and winter. They can be picked outdoors between November and January when home-grown salading are distinctly rare. 'Vit' is an easy to grow, vigorous variety for spring and autumn crops.

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A staple ingredient for winter salads, they can also be cooked like spinach. An excellent winter gap filler, both in the vegetable garden and at the dining table. In France this humble plant is called la mâche and enjoys an elevated gourmet status. It graces bistro menus and markets alike.Although purists will argue that mâche tastes best right from the garden, try it dressed with little more than a light drizzle of olive oil and a squeeze of lemon, or serve in a simple salad with mushrooms and red onion.

Whatever your preference, once you’ve tried it, this easy-to-grow gourmet green will become a welcome regular in your winter garden. Sowing: Late summer to late autumnSow successionally at fortnightly intervals from late summer to late autumn once temperatures begin to drop. The most common method of cultivation is to broadcast the seed on a plot of well-prepared ground; otherwise they can be sown in rows 13mm (0.5in) deep and 15cm (6in) apart.

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If individual plants are placed about 15cm (6in) apart, rather than planting them by broadcasting the seed, you will get large and bushy salad greens of the most succulent texture.Thin to 15-20cm (6 to 8in) apart in rows when the plants are 5cm (2in) tall. Use the thinnings in the kitchen and leave plants at 4-6in (10-15cm) spacings to mature.

Guard against birds and slugs at the early stages. By October, young plants should be well established and able to survive the rigors of winter. The salad then can be harvested all winter long (gardening). Cultivation: Corn salad will grow in nearly all soils and situations but enjoys rich moist soil.

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If the flavour ever turns a little bitter, blanch the leaves before the next picking by covering the plants with a box or pot for a few days before harvesting.Tempting as it may be, do not try and grow as a summer salad crop as the warmer temperatures invariably cause this to run to seed very quickly.

Corn salad is ready to use when 3-4 leaves have developed, Harvest the outer leaves as needed for use in salads or cooked like spinach. Harvest with a small sharp knife. Grasp the plant and cut near the base for whole rosettes, or an inch or two higher for cut-and-come-again leaves.

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It is at its best if gathered before flowers appear. Culinary Use: In the kitchen wash the leaves thoroughly to remove grit. Use them as a substitute for lettuce or spinach. Because of its nutty flavor, try using cold-pressed peanut oil or a sesame oil, or even pricey hazelnut oil in any dressing you prepare.

Wash it just before serving. Nutritional value: Like other formerly foraged greens, it has many nutrients, including three times as much Vitamin C as lettuce, beta-carotene, B6, B9, Vitamin E, and omega-3 fatty acids, it is also a significant source of iron – it contains 1/3 more iron than spinach! Nomenclature: The name corn salad comes from the fact that it was commonly found growing wild in wheat fields and in England wheat was commonly referred to as corn.

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It was not until the early 1800s when the royal gardener of King Louis XIV, de la Quintinie, introduced it to the world, that people began to cultivate it in gardens.

Mache Big Seeded Corn Salad has the mildest flavor and softest texture of any salad green, with leaves so tender they will melt in your mouth. Great grown in containers. Mache is a delight alone or in a salad, mixed with other greens. Cook like spinach. The big-seeded variety is more tolerant of hot conditions without becoming bitter.

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9,100 seeds\/oz.\u003c\/p\u003e\u003cli\u003e\n\u003cstrong\u003eSeeds Per Package:\u003c\/strong\u003e\n\u003cul\u003e\n \n \u003cli\u003e1 oz - Approximately 20,000 Seeds\u003c\/li\u003e\n \u003cli\u003e4 oz - Approximately 80,000 Seeds\u003c\/li\u003e\n\u003cli\u003e1 lb - Approximately 320,000 Seeds\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e" Gardens, Microgreens, and SproutsNewsletter Sign Up & Free Catalog Download We send out periodic emails with news, growing tips, discount codes, health ideas, and much more! Unsubscribe anytime, and we won't spam your inbox! Sign up for our newsletter, and receive our catalog PDF for free.

Plant mâche in the fall for use in early spring.Photo/Illustration: Janet Jemmott These full-grown rosettes come from large-seeded mâche varieties.Photo/Illustration: Janet Jemmott Mâche seeds can be collected in late spring and saved for replanting when cool weather returns.Photo/Illustration: Janet Jemmott Photo/Illustration: Janet Jemmott Photo/Illustration: Janet Jemmott When I was a child, our family celebrated the year’s first garden salad of nutty, dark-green rosettes that we called feldsalat.

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These days, I share my love for those thick, emerald leaves all winter long with my husband, who calls them la mâche. He grew up in France, where this humble weed with its elevated gourmet status graces bistro menus and markets alike. If you’re having trouble locating mâche seeds on these or other Web sites, try searching for “corn salad” or even “greens”.

Commercial greenhouses in Europe now supply improved cultivars year-round. In North America, this easy-to-grow green is some­times called corn salad or lamb’s lettuce. Mâche has a delicate flavor, which resembles a nutty, concentrated butterhead lettuce. The leaves provide a nutritious boost of vitamins and minerals, especially iron. Producing attractive and tasty fare at a time when little else is available, mâche is a hardy survivor, requiring little care and remaining free of pests and disease (Read more).

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Of these, only a few are available in North America, and fall into two categories: large-seeded and small-seeded. The large-seeded varieties produce 4- to 8-inch rosettes, with a light green color, and narrow, elongated, spoon-shaped leaves. Highly productive, easy-to-harvest large-seeded cultivars include ‘Grosse Graine’, ‘Piedmont’, and ‘Valgros’. The small-seeded varieties produce plants 2 to 5 inches in diameter, with rounder and darker-green leaves.

In general, large-seeded types resist heat better; small-seeded types prefer cool, moist conditions, and do best when grown only in winter. Like many weeds, mâche grows vigorously in almost any soil, although it will produce more foliage with the addition of nitrogen-rich compost or manure. Here in the Pacific Northwest, I generally sow the seeds shortly after the Labor Day weekend.

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I find, however, that the seeds germinate poorly and bolt quickly in hot weather. Ideally, seeds should be planted after mid-August, when temperatures are beginning to drop, and before the end of September. Started in September, this young bed of mâche puts on some growth during the autumn, but will be bountiful in the early spring.

The only gardeners who must forego this winter treat are those living in zones where the mercury dips below 5°F. A cold frame or mulching with straw or coniferous branches can provide significant protection in colder climates. Alternatively, cold climate gardeners can enjoy a late spring harvest from seed planted as soon as the soil can be worked, in late winter - grow organic vegetables.

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Keep the soil moist, until autumn weather takes over this chore. I prefer to plant in blocks, often covering several empty beds, as mâche makes an excellent green manure and soil conditioner if you turn under what’s left after your harvest. I broadcast the seeds on the soil surface, tamp the soil with a rake or press the bed flat with a board (a level bed facilitates harvesting), and mulch with a sparse layer of hay.

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Robust growth in good conditions provides me with the first bowlful of mâche thinnings by late October. In my garden, in British Columbia, plants reach their peak size and flavor in February and March. To harvest, I grasp the plant and cut near the base for whole rosettes, or an inch or two higher for cut-and-come-again leaves.

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Wash it just before serving. gardening. Leaves can be plucked well into April, when the plants bolt to seed; they remain tender, with no hint of bitterness or spice. When the plants are mature, I shake the flower stalks into a paper bag and have no trouble gathering an ample supply of next year’s seed.

Purists (and I’m one of them) will argue that mâche tastes best right in the garden, or dressed with little more than a light drizzle of olive oil and a squeeze of lemon. I also sometimes serve them in a simple salad with mushrooms and red onion. Traditionally, though, the French prefer la mâche with cooked beets and walnuts.

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Ideal soil temperature for germination is 40°–68°F. Not recommended. 10–20 days ¼"–½" A group of 3 seeds every 4" 12" When 3 –4 leaves, thin to 1 every 4' Harvest rosettes in the morning or when temperatures are cool but above freezing. Cut at ground level. For multiple harvests, cut 2" above the ground.

– Valerianella olitoria – Valerianaceae – biennial – 8 to 12 inches (20 to 30 cm) – part sun – ordinary – August to October – fall, winter, spring Corn salad is sown from August to October depending on the needs of the harvest.When sowing whereas the last seeds sown in .1 – Hollow out small trenches (furrows) about ½ inch (one centimeter) deep.2 – Space these furrows 8 to 10 inches (20 to 25 cm).3 – Sow inside these furrows, and cover with a little soil mix or garden soil.4 – Water regularly but not too much.5 – As soon as the first leaves appear, .Also take note that it is very easy to grow so you can also produce some on your .Alternatively, simply , taking great care to rake the area after sowing to bury the seeds.After that, same as described earlier: water regularly and thin down to 3 to 4 inches (8 to 10 cm).

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Simply snip the leaves off.Leaving the roots in should let you have a .You must absolutely harvest .When ready for harvest, corn salad is and .It is possible to harvest corn salad all winter long.For that, select like ‘Ronde Maraîchère’, ‘Verte de Cambrai’, ‘Coquille de Louviers’, ‘Trophy’ or ‘Topaze’.These can be sown from directly in the ground.As soon as the cold hits, with a small greenhouse, a tunnel, or any other device that will help your corn salad grow even though temperatures are below freezing, providing as much light as possible.

It will and increase .Space your plants so that they don’t touch.Avoid wetting the leaves directly. on the leaves are a sign of .A hint that has appeared.To eradicate these diseases, simply spray a relevant fungicide like .Rather easy to grow, doesn’t require much care during its entire growth phase, except for light regular watering.Corn salad doesn’t deliver much energy, but contains and an excellent .There are also many that our bodies require.In a nutshell, remember that corn salad is easy to grow and boasts high nutritional content: great assets for any gardener!Even though it , it still is possible to extend the shelf-life of corn salad a bit longer if you wrap it loosely in a cloth or plastic wrap and store it in the vegetable compartment of your refrigerator.Stage sowing dates and varieties to produce corn salad for many long months.Credits for images shared to (all edits by Gaspard Lorthiois):Healthy growing corn salad by Martin Malec under © CC BY-SA 2.0Corn salad with mildew by Scot Nelson ☆ under Public DomainFresh corn salad by T.

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Corn Salad, also known as Mâche and Lamb's Lettuce, is a cool-season annual with 3" leaves that add a mild, nutty flavor to salads. Thomas Jefferson grew this European native at Monticello, and recorded saving seed in 1794. While serving as President, he noted that "corn sallad" was available in Washington markets from March 4 to April 30 - Read more.

Prefers soil temperatures from 41-68 degrees F. Approximately 200 seeds per packet. Exposure Planting Method Planting Depth Plant Spacing Days to Maturity Size at Maturity Full Sun Direct Sow 1/4" 1" apart; thin to 10"; rows 4-18" 60 10"H .

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Growing Guide GROWING NOTES Mache should be grown during cooler parts of the growing season, during early spring or fall, and can even be grown over the winter season in many zones. It can withstand temperatures as low as -20 degrees F, although a cold frame or greenhouse should be used if freezing rain, wind, or heavy winds are a concern.

Warmer temperatures may deter germination. Sow seeds lightly, approximately ¼-1/2" deep. Germination should occur between 7-14 days. Space seeds 1"apart if direct seeding, and thin to 3-6" between growing plants, with 4" between rows. Mache will grow in a wide variety of soil types. For best results, the growing medium should be rich in compost and other organic material.

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Thin the plants as required to provide room for them to reach full size and transplant or eat the thinned mache leaves. vegetable. Plants will complete their growth cycle in 40-70 days, depending on conditions. Water moderately, and fertilize with an all-purpose blend if needed. Mache can be grown in full sun to part shade, but can be sensitive to heat and is more appropriate as a cool season crop.

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Plant each seed just under the soil, about ó inch apart. Once seedlings show, thin them to 3 inches apart. Plant new seeds every three weeks for a continuous harvest. Greens require 2 inches of water per week. Leafy greens need nutrients available in 5-10-10 and 10-10-10 fertilizers, as well as organic options like bone meal, blood meal and dehydrated manure.

Mix the fertilizer into the top 2 inches of soil prior to planting. Seeds are sensitive to fertilizer, so mixing it with the soil before planting will help prevent any problems. Green are ready to harvest once their leaves reach full size. (See each variety for days to maturity) Greens can be harvested by cutting down the entire plant or picking each leaf individually as they grow.

Keep the area weed free, especially when the greens are young. Use row covers to keep pests away and to grow pristine leaves. Greens can be grown in a container or a pallet garden if a gardener is lacking space.

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Mache is a tender salad green that grows best in cool weather. It is one of the first vegetables to sprout in the spring, which makes it a very welcome sight. Although mache grows wild in many areas and has its share of common names, including lamb's lettuce and field lettuce, there are several mache varieties with larger leaves and sweeter flavors that have been bred for backyard gardening.

Valerianella locusta Mache, corn salad, lamb's lettuce, field lettuce 1 to 2 feet tall and wide Full sun to partial shade Well-draining, nutrient-rich 6.5 to 7.0 April to June Pale blue-white 2 to 10 Europe, North Africa, Western Asia Mache is usually grown as an annual plant. In USDA Hardiness Zones 5 and higher, you can seed it in the fall and it should resume growing in the spring.

There are two types of mache from which to choose: large-seeded and ​small-seeded. The small-seeded varieties only grow well in cool weather, but they are one of the first plants that mature in the spring, making it a welcome sight when there is nothing else fresh to eat. The larger-seeded varieties can withstand the initial heat of summer and may resist bolting well into June.

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If you plant in the fall, you might want to mulch the plants after the ground has frozen. Otherwise, keep the plants watered and weed-free. When grown early in the spring, full sun exposure will help warm the soil and get the plants up and growing. As the days get warmer, the plants will appreciate partial shade, especially in the afternoon.

It does need good drainage and tends to grow more leaves in a soil that is rich in compost or other organic matter with a neutral soil pH. Water regularly in the early morning hours. If the plant is exposed to full sun, water more frequently. As a cool season crop, mache can withstand temperatures as low as -5 degrees Fahrenheit.

Because the growing season for mache is so short, no fertilizer is necessary. If the soil needs nutrients, add well-rotted compost or manure before planting, which will provide nutrients for healthy growth. Very often you will only find seed labeled as "Mache" or "Corn Salad;" however seed companies are starting to come out with named varieties.

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Harvest like a cut-and-come-again lettuce. Use the outer leaves first, when they are about 3 inch long. Leave the rosette in place, to allow more leaves to follow. You could slice an entire head, but it is unlikely to regrow. Mache is often described as having a nutty flavor. The leaves are very delicate and tender leaves, like a butterhead lettuce, but less sweet and more herbal.

However, you can warm and wilt the leaves, as a salad or side dish. Mache is directly sown in the garden, either in early spring or in the fall - vegetable. Soil temperatures should be at least 50 degrees Fahrenheit (10 degrees celsius) and be patient, it can be slow to germinate.

Broadcast the seed and cover lightly 1/8-inch to 1/4-inch soil. You can prolong the season by succession planting every two weeks throughout spring. Keep the soil moist, until germination, and then water weekly as needed. Plants should germinate in a week to 12 days. To plant a fall crop, cool the soil a bit by watering it well and then covering it with a board for a few days before sowing.

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In colder climates, you can keep your fall mache growing under cover of a hoop house. The biggest pests for corn salad are slugs, which love the tender leaves almost as much as humans do. The leaves are low-growing and the soil is damp in spring, which makes exclusion the best slug tactic.

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In hot summer, plant in areas where shade is present in the afternoon. Corn Salad can survive cold weather, even freezing weather, so plant in August for fall and winter harvest. Corn Salad seeds are usually planted directly in the garden. Sow anytime in early spring or autumn. Make successive plantings every 3 weeks for a continuous supply.

SCIENTIFIC NAME: Valerianella locustaCULTURE: Mache, also known as "corn salad" or "lamb's lettuce," grows well in cool or mild weather conditions. Mache can be planted anytime soil temperatures range from 41-68°F (5-20°C). Do not sow if soil temperatures have exceeded 68°F (20°C). At temperatures greater than 70°F (21°C) the seed will go dormant.

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In southern areas mache is adapted for open field winter production. Sow 1" apart in rows 4-18" apart. Mache germinates slowly in 10-14 days. HARVEST: Cut young rosettes (entire plants) at the root attachment when 2-3" tall. Mache can be used alone, or as a component of a salad mix.

DIRECT SEEDING RATE: 750'/oz., 5 1/4 lb - vegetable./acre at 36 seeds/ft. in rows 12" apart. Up to double this rate is often used.SEED SPECS: SEEDS/OZ.: Avg. 17,000.PACKET: 500 seeds sows 16' at 30 seeds/ft.

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Valeriana locusta Open pollinated. 50 days. Has large lush leaves and is very productive. An important winter salad crop throughout Northern Europe. Planting Directions: Sow seed in September-October for a February or March harvest or in early spring for a late spring to early summer crop. If you expect heavy frost in spring or hard freezes in winter, Garden Row Covers will protect plants and allow a continuous harvest.

Thin seedlings to 3” apart. Harvest the entire plant when it forms a rosette of 6 to 8 leaves. Plants do not tolerate hot weather, if attempting a summer crop sow in shade and keep well watered. Add to salads and dress with a light vinaigrette with a touch of Dijon mustard.

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Annual 5 - 10 12 inches Early spring to early fall White Full sun to partial shade Fairly rich, light, loamy soil 55 - 65F 7 - 14 days No 1/4 - 1/2 inch 35 to 50 seeds per foot in rows 12 inches apart Keep seeds moist until germination 3 - 6 inches in rows 12 inches apart - Corn Salad seeds were often found growing in the wild and found in the grain fields of Europe.

Corn Salad, also called Mache, grows from a basal rosette of rounded, spoon-shaped leaves. The succulent leaves that can be 6 inches long have a nutty, sweet flavor that is excellent in tossed green salads. The Mache herb is a nutritious addition to grow in the herb garden with leaves that provide vitamins and minerals, especially iron.

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It is a cool season annual, and it bolts once temperatures are above 80F. Corn Salad plants can tolerate frost and they can winter over especially if given some mulch for protection. How To Grow Corn Salad: For warmer climates, it is recommended to start the Corn Salad seeds directly outdoors in early fall.

For cold climates, start the Mache herb seeds outdoors as soon as the soil can be worked in late winter or early spring. Plant the herb seeds in soil that is rich in organic matter.

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Also known as Lamb's Lettuce, Corn Salad, Mache, Feldsalat, Ackersalat and Rapunzelsalat. The small, pretty, tender green leaves of this green form a rosette that is very cold hardy. It has a mild and nutty flavour and can be planted early spring and again in late August. Vit Corn Salad Seeds sprout quickly, best in cool, moist soil.

Thin to 5cm (2") or broadcast seeds about 2.5cm (1") apart. Mache Tolerates damp conditions well and is mildew tolerant. This is a mild tasting, succulent salad green that does well in containers, and grows best in cool weather.

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Once considered a coarse weed, mache is now a chic salad green. Before French farmers began cultivating it in the 17th century, mache ( Valerianella locusta ) was harvested from fields where it grew among cereal crops like corn, rye, and wheat, hence one of its common names, corn salad (it's also known as lamb's lettuce).

To truly appreciate this delicacy, serve mache the traditional European way: lightly dressed with a simple vinaigrette. The French also like to add chopped, hard-boiled eggs or sliced roasted beets. mache is good mixed with sharper-tasting greens like arugula or endive. Or try braising it lightly as you would spinach.

What started as a personal experience to improve my overall health by growing my own food has turned into a mission to share my experience and my own research. Growing your own food and eating healthier food is something that everyone has to try.

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