nutty green that can withstand frigid temperatures after most greens die off. Mâche (pronounced “mosh”) is sometimes called lamb’s lettuce or corn salad because it was historically a weedy wild plant in winter corn fields of Europe. This versatile green’s uniquely tangy flavor has garnered gourmet status amongst chefs as its popularity has grown in the United States.

True to its wild, weedy origins, mâche practically grows itself. If you want an easygoing green to enjoy in late fall or throughout the winter, mâche offers ample flavor and nutrient density with very little maintenance. The plant can withstand down to 5°F with proper mulching and modest protection. Let’s dig into everything you need to know about this delicious cold weather annual!
History and Cultivation
Scientifically known as Valerianella locusta, mâche is a salad green that grows wild in grain fields, roadsides, and open meadows. The plant is very cold-hardy and has been cultivated since around the 17th century, initially as a kitchen garden green and later for commercial sale and use by chefs. Today, this once-weedy green is a delicacy in the modern foodie world, with uses in gourmet salads to balance out spicier greens like arugula or intense winter roots like beets.

What is Mâche?

Mâche, or corn salad, is an annual winter leafy green that grows in attractive rosettes with a uniquely mild, refreshing tang and notes of earthy, nutty flavor. It is remarkably cold-hardy and survives long past arugula or spinach in frosty weather.

It got its nickname “corn salad” from its appearance as a winter weed in European corn fields. It is also called lamb’s lettuce because it tends to emerge in pastures and fields. The foliage is equally enticing and nutritious for sheep and cattle as it is for humans.

A Caprifoliaceae (honeysuckle) family member, mâche produces pretty white flowers in spring and remains harvestable even after bolting. The succulent, juicy leaves are a refreshing treat when little else green is still growing during winter. They hold for up to 2 weeks in the refrigerator and reliably re-sow themselves in the garden.

Where Does Mâche Originate?
Botanically known as Valerianella locusta, mâche is a tender leafy vegetable native to Europe, North Africa, and Western Asia. It is widely cultivated as a cold-weather green in areas with frigid winters. A staple in European kitchen gardens, mâche is popular in German, British, and French cuisine for its faintly nutty, tangy flavor and succulent, refreshing texture.

Wild plants naturally grow in disturbed areas like dormant crop fields, pastures, roadside ditches, and meadows. A similar species, Valerianella umbilicata, is native to the midwestern United States. Cultivated varieties are not far removed from their wild ancestors and practically grow themselves.

Propagation
This unique old-time European green is easy to grow from seed. Although corn salad is an annual vegetable, it readily propagates if you leave the flower stalks in place.

There are over 60 varieties of modern mâche greens, which are usually separated into two categories: small-seeded and large-seeded.

Small-seeded varieties are more closely related to the wild types and only grow in cold weather.
Large-seeded cultivars are more resistant to bolting in warm weather and better suited for southern climates.
We’ll dig more into the best seeds in the “Varieties” section below. Whichever you choose, it’s best to prepare to seed this cold-hardy green in fall so it can grow during the coolest months of your growing zone.
Seed
Mâche is predominantly grown from direct seeding. Thanks to its weedy ancestry, the plant easily germinates outdoors in open garden beds with virtually any type of soil as long as it’s moist. Fall planting is the most common, but you can technically plant when the soil temperature is between 40 and 68°F. At soil temperatures greater than 70°F, mâche seeds will go dormant.

If your weather has sufficiently cooled by Labor Day, this sowing is ideal for early fall harvests. In warmer climates, wait until the holidays to get mâche in the ground. The cool thing about this green is its willingness to spring to life while the rest of the garden is going to sleep.

Sow the seeds about 1” apart in rows 4-18” apart. Plant seeds ¼” deep and avoid covering too densely with soil. You can also broadcast them for a dense patch of baby greens. Keeping seeds consistently moist is usually not a problem in areas with autumn rains. However, the seeds germinate slowly and require 10-14 days before they emerge.

Thinning is optional for baby greens. For larger rosettes and “cut-and-come-again” harvests, thin plants to 3” apart once the cotyledons appear.

Succession Planting
If you want a continuous supply of winter and early spring greens, succession planting creates staggered plantings so different plants mature at different times. For example, you may want to sow a late summer succession for enjoyment around Halloween, an early fall mâche seeding in October for harvest in late November, and another round of greens in late winter for enjoyment in early spring.

Generally, mâche lovers direct seed every 2-3 weeks throughout the coldest months. As long as the ground is workable, you can plant this veggie! It does very well in unheated greenhouses and low tunnels where little else can grow during the frigid months.

Planting
You are unlikely to find corn salad as a regular nursery transplant. However, you may wish to grow it in cell trays or pots to transplant it into the garden or gift it to your friends.


How to Grow
The cool thing about growing “weedy” plant species is that they don’t need much human help. Mâche has been doing its own thing for centuries and thrives without fertilizer or irrigation. The most important thing these unique greens ask for is consistent moisture, which is usually easy to achieve in northern winters.