Feldsalat

Feldsalat, known in English as lamb’s lettuce or corn salad, is a small, leafy vegetable popular in Central Europe. The leaves form compact rosettes and are tender, spoon-shaped, and pale green to dark green. Feldsalat has a mild, slightly sweet and nutty flavor, making it suitable for delicate salads and garnishes.

Botany and cultivation: Feldsalat comes from the species Valerianella locusta. It is typically grown as a cool-season crop and is harvested in autumn, winter, or early spring. The plant prefers mild temperatures; heat can cause bitterness and reduce quality. It is usually harvested as young leaves, sometimes with the rosette intact, and is grown in fields or in trays under cool conditions.

Culinary uses: Feldsalat is most commonly eaten raw. It is frequently dressed with light vinaigrettes, citrus dressings, or mustard-based sauces. It pairs well with apples, pears, nuts, onions, and soft cheeses. Because of its delicate texture, it is usually added to salads just before serving and may be blanched briefly in some preparations in certain cuisines.

Nutrition and storage: Feldsalat is low in calories and fat while offering vitamins A, C, and K, folate, and minerals such as iron and calcium. It stores best when kept chilled and washed shortly before use. Keeping it in a perforated bag in the refrigerator helps preserve texture; prolonged exposure to heat or moisture can cause wilting or spoilage.

Regional presence: Feldsalat is a staple in German-speaking countries and neighboring regions, particularly during the autumn and winter seasons when other greens are less available. In English-speaking markets it is commonly labeled as lamb’s lettuce or corn salad.