Guide

Fruit and Vegetable Guide

Mesclun

Spring and cool weather

Description: Mesclun is a blend of lettuces, herbs and tender young greens usually used for salads. The flavor can vary from mild, if it’s mostly lettuces, to peppery, if more arugula, chicory, cresses, frisee, radicchio, and mustard greens are included. The variation in colors and shapes makes for an attractive presentation.

Selection: Mesclun is very perishable, so buy it absolutely fresh it should be richly colored and have no browning or wilting.

Storage and handling: Refrigerate up to 3 days wrapped in slightly damp towels in a plastic bag. Before using, swish in a bowl of cold water until no grit is present. Dry in a salad spinner or make your own: place the greens in a clean pillowcase (one reserved for this purpose), take it outside and swing it around until they’re dry.

Preparation: Make sure the mesclun is clean and dry, then tear the leaves into desired sizes. The more peppery varieties can be cooked: remove any tough stems, tear into pieces, and steam, wilt, stir-fry, or microwave. Avoid overcooking.

Serving suggestions: Dress raw mesclun with a small amount of a light, mild dressing so as not to mask its delicate flavors. Especially delightful used in hummus sandwiches or pita pockets.

Nutrients: Varies.

1 lb raw = 6 cups
1 lb cooked = n/a

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.


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