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Mesclun Greens Mix

According to Rosalind Creasy, the original mesclun used all parts of the tongue, with a variety of greens providing a range of textures from crispy to velvety and of tastes from tangy to bitter. A word from the Provence region of France meaning ‘mixture,’ now MESS-kluhn is familiar to most, though some still call it mescaline.

Our mesclun consists of two packets: Lettuce Mix and Mustard Mix. Harvest these greens by cutting the leaves with scissors, leaving 1–2" of foliage as well as the apical bud and several small leaves surrounding it, so that they can grow back.

Plant lettuces about 4 weeks earlier than the mustards for them to mature about the same time. Even if you plant at the same time, use adjoining beds or rows so that the mustards won’t overwhelm the lettuces.

You can enhance your mesclun by adding other greens such as mâche, claytonia and bronze fennel. Add edible flowers of chives, garlic chives, nasturtiums, violas, signet marigolds, borage or mustard blossoms (including your bolted arugula or broccoli!) to lend further appeal to the mix, creating delectable color, taste and texture contrasts. “I am addicted to your mesclun mix. Addicted,” confesses Beth Thiel of Walla Walla, Washington. Beth, there are worse addictions than that.

Item Discounted
Price
2992A: 1g for $1.70  
2992B: 2g for $3.20  
2992C: 4g for $4.90  
2992D: 14g for $10.00  
2992E: 28g for $17.00  
2992K: 112g for $60.00  
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Additional Information

Mixes

Exact components will vary according to availability; click here for current list of varieties in each mix.

Greens

Days to maturity are from direct seeding.

Culture: When to harvest greens? Research from trials conducted in England and Kenya showed looseleaf lettuce, red chard and arugula harvested in the evening had a longer shelf life than when picked in the morning.