Corn Salad also known as mâche, is a tender, cool-season green with a delicate buttery texture and a mild, nutty flavour. Traditionally grown in European gardens, it is now valued worldwide as a gourmet salad green. This plant is easy to grow, thrives in cool weather, and self-seeds readily, ensuring a continuous supply year after year. Leaves can be harvested individually for cut-and-come-again harvesting, or whole plants can be cut 4cm (1.5in) from the base, allowing them to regrow for multiple harvests. As the plant matures, it produces clusters of small blue flowers, which add a decorative touch to garden beds and can be used as an edible garnish. Where Can You Grow Corn Salad? Corn Salad thrives in Zones 3-9, preferring cool temperatures, partial sun, and well-drained soil. It is well-suited for raised beds, garden plots, and container gardening, making it a perfect choice for small spaces and home gardens. History and Historical Uses Native to Europe and the Mediterranean, Corn Salad has been cultivated for centuries as a nutritious winter salad green. Traditionally foraged in fields and meadows, it became a staple in European cuisine due to its cold-hardiness and rich flavour. Today, it is enjoyed fresh in salads, sandwiches, and garnishes or lightly sautéed like spinach. Canadian Zone Information Zones 8-9: Direct sow in late summer for autumn and winter harvests.Zones 5-7: Sow seeds in early spring or late summer for the best results.Zones 3-4: Start seeds indoors in late winter or direct sow in early spring. How to Grow and Harvest Corn Salad Planting: Sow seeds 0.5cm (1/4in) deep, spacing plants 10-15cm (4-6in) apart. Watering: Keep soil evenly moist but avoid waterlogging. Harvesting: Pick young leaves for continuous harvests. Cut whole plants 4cm (1.5in) above the base for regrowth. Maintenance: Allow some plants to flower and self-seed for natural replanting. Seed Saving Tips for Future Supply Allow to Flower and Seed: Let some plants mature to produce small blue flowers and seed heads. Harvest Seeds: Once flower heads dry and turn brown, collect the seeds before they disperse naturally. Dry and Clean: Separate seeds from husks and spread them on a towel to fully dry. Store: Keep seeds in an airtight container in a cool, dark place. Properly stored seeds remain viable for up to 3 years. Certified Organic By Islands Organics Producers Association (Cert#1962)
