Mesculin

(From the Latin "Musculare" and French Provencal "Musclom")

~ By Mickey Mom ~

This is one of my favorites for salads. It grows fast with minimum of care, the more you cut, the bigger the crop, and the flavors are zesty and wonderful! No dull Iceberg lettuce for me.

Mesculin prefers cool, damp weather in nitrogen rich soil. You really don't need to through a lot of fuss. I grow mine now in a little raised bed, but before, I planted the seeds in black plastic nursery pots and even in a broken down old whiskey barrel.

These are best used as "baby greens". I don't thin, I just yank out some if I feel they are too crowded and eat them! To speed up the process, (if you are all that anxious), you can put a metal coat hanger at each end of the row and drape clear plastic wrap over. I don't. What the heck, 35 to 40 days is all it takes and I'm not in that much of a hurry, but I thought I would throw this little bit of info in.

Mesculin does very well in loose soil. Just work in a little aged manure real good, ( I buy mine in a bag), rake smooth, make a trough with your finger, plant the seeds about 1/4" deep, brush soil over and pat down. That's all there is to it! Sprinkle gently with water and don't let the soil dry out! Then..stand back cuz they'll grow like crazy!

Just be sure and cut the greens with scissors. Don't pull out the entire plant. You'd be amazed at how quickly you will get another crop, time and time again.

Mesculin doesn't like hot weather. If your area gets too warm, I'd advise planting in pots, then you can move them to a shadier, cooler spot. Having a wonderful mix of salad greens at your elbow is such a bonus. I assure you the French people value their fresh produce and the better restaurants have their own kitchen gardens out back. You pay big bucks for this type of salad in Paris. I know! A couple of summers ago, while having lunch at a sidewalk cafe' in Paris, I saw the price of such a salad on the menu and it scared me!

Mesculin is so versatile. You can heat up some Italian dressing in a skillet, throw in some sliced green onions, halved cherry tomatoes and bits of fried bacon, then add a mess of these greens, toss lightly and serve immediately with wedges of hard boiled egg on top. Oh yum!

Sometimes I use a light Vinaigrette dressing too. Then again, you can place a handful of the greens on a salad plate, top with 1/2 fresh pear and a dollop of cottage cheese or some goat cheese, sprinkle with paprika and there you go!

My little kitchen garden would not be complete without Mesculin. I encourage you to try it.

         

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