MachE

Mâche, also known as mache, lamb's lettuce, or corn salad, is a small, tender leafy green valued for its delicate texture and mild, slightly nutty flavor. Its botanical name is Valerianella locusta. In modern classifications it is placed in the family Caprifoliaceae, though older sources treated it as Valerianaceae. Mâche forms loose rosettes of spoon-shaped leaves that are bright green and mellow in taste. It grows best in cool, moist conditions and is typically harvested in early spring and fall. The plant is relatively short-lived and sensitive to heat, which can cause bitterness or wilting.

Culinary uses: Mâche is most commonly eaten raw in salads, where its gentle flavor complements vinaigrettes, nuts, cheeses, and fruits. It can also be blanched briefly or added to soups for a delicate green note. Common cultivars include Merveille des Quatre Saisons, a long-standing French favorite, along with other varieties bred for slow bolting and tenderness.

Nutrition and production: Mâche is low in calories and high in water content, while providing vitamins A and C, folate, and minerals such as iron and potassium. It is widely grown in Europe and North America and is typically sourced fresh from supermarkets or farmers' markets year-round in many temperate regions.

Storage: Store mache in the refrigerator, ideally in a perforated bag or container with some moisture, and use within several days for best flavor.