Mache, (pronounced mosh), Latin name Valerianella locusta, grows wild in the Mediterranean areas of Europe. There are over 200 varieties of mache, which is also popularly called lamb’s lettuce, for its resemblance to a lamb’s tongue; corn salad, for its relative abundance in European corn fields; Rapunzel, for its appearance in the Rapunzel fairy tale; and doucette in French, for its sweet, nutty flavor.

Mache became popular in France in the 1600’s, when it filtered into the cuisine of the royal courts of Louis XIV from the peasants who worked in the cornfields. Today, the largest European consumers include Germany, Spain, and the United Kingdom.

This little salad green was introduced very recently to the United States table by Todd Koons, the man chiefly responsible for our introduction to packaged spring greens in the late 20th century. Mache is very cold-tolerant. After seeds are planted in mid to late autumn and mulched, the plants can be left open to the air through the winter. It forms a rosette that grows to roughly three inches across. Because this plant grows low to the ground and has a delicate root, it requires careful cutting and is hand-harvested.

The nutrient profile of mache resembles that of other greens. It is a good source of A vitamins and carotenoids, vitamin C, vitamin B-complex, including vitamin B9 or folic acid, calcium, potassium, chlorophyll, fiber, and a small amount of omega-3 fatty acids. The compact leaves of mache make it a nutrient dense, low calorie vegetable, weighing in at only 10 calories per ounce.

Mache is often used as a salad green, but can be added to soups, stews, and sautés, or in place of spinach in omelettes and rice.

Purchasing fresh, locally grown greens, sprouts, and herbs stretches your dollar. Nutrient density is enhanced while risk from exposure to pathogens is reduced. What a fabulous way to get our seasonal greens fix from our awesome winter Santa Fe Farmers’ Market.

Mary Sjoberg, R.Ph.
(references available upon request)