Field Salad - A Vegetable on the Rise

Corn salad (Valerianella locusta) is a small annual or winter annual plant. The stem is 10 - 45 cm tall, dichotomously branched, and grooved. The leaves are simple, entire-margined, forming a basal leaf rosette at ground level. In the upper sections, they are narrowly oblong to linear-lanceolate. Sometimes they have 1 - 2 pairs of teeth in the lower part. The flowers are small, inconspicuously whitish or bluish colored. They form dense, many-flowered, fascicled dichasia. Corn salad is resistant to frost. Its native habitat is the Mediterranean region, from where it has spread across almost all of Europe, the Caucasus, Western Asia, North Africa, and North America. In nature, corn salad grows in fields, along paths, in gardens, on field boundaries, and in ditches. Garden varieties have been cultivated for consumption, which are more flavorful. The most commonly grown garden variety is Deutscher. It is an undemanding leafy vegetable grown for its oval leaves forming a basal rosette. It requires lighter loamy, sufficiently moist soils. It overwinters well. Corn salad is also known by alternative names such as lamb's lettuce, mâche, field salad, and rapunzel.

Growing corn salad

Garden cultivars of corn salad are undemanding plants in terms of both climatic and soil conditions. However, they grow better in lighter loamy soils with sufficient moisture. They prefer slightly acidic to alkaline soil pH. Corn salad can be given full sun. Seeds are sown in rows spaced about 15 cm apart. Sowing can be done multiple times throughout the year. Spring sowing takes place from February to March. Another sowing is suitable to carry out from July to August. This will ensure a supply of corn salad in the autumn harvest. For overwintering, corn salad is sown in early September and can then be harvested until March, when it begins to bolt. Sowing seeds in warmer months (April - June) is not practical, as the plants would tend to bolt quickly.

Medicinal Effects and Uses of Lamb's Lettuce

Lamb's lettuce is grown as a salad vegetable. It has a slightly bitter taste that reminds some people of nuts. Due to this unique flavor, it hasn't yet found many fans in our region, which is a great shame. This salad vegetable contains large amounts of vitamins and minerals. The leaves contain 1.5 times more vitamin C than lemons, and abundant amounts of provitamin A, vitamin E, folic acid, rutin, and B vitamins. Lamb's lettuce should not be missing from the diet of people with heart problems, susceptibility to angina pectoris and heart attack, because it contains large amounts of magnesium, which prevents excessive influx of potassium into cells (such as the heart muscle). The trace elements of iron contained in the leaves also play a significant role. Iron is a component of red blood cells, which transport vital oxygen to cells. A body well-supplied with iron better resists bacteria, viruses, and fungi. Its deficiency manifests as fatigue, lethargy, and lack of concentration. Consumption of lamb's lettuce helps increase stress resistance, has a calming effect on the nervous system, and generally strengthens mental vitality. It is suitable for weight-loss diets and, due to its high content of folic acid, is a beneficial dietary supplement during pregnancy. Its consumption is also recommended for kidney diseases. Lamb's lettuce is eaten almost exclusively fresh. The leaves are simply rinsed in cold water, and wilted or yellow leaves are removed. To remove all soil, cut off the roots. In the refrigerator, lamb's lettuce can be stored for up to 3 days. Place moistened lamb's lettuce with roots into a bowl, cover it with dampened paper, and cover the bowl with food wrap. This way, lamb's lettuce won't lose its taste and aroma. If you're seasoning lamb's lettuce salad with dressing, pour it over just before serving so the salad doesn't wilt and unnecessarily release juice. Lamb's lettuce is heat-treated in the same way as fresh spinach.

Prepare Something Tasty from Your Home-Grown Lamb's Lettuce

Recipe for excellent lamb's lettuce salad with bacon and toast.

For 4 servings you will need:

• 200 g thin slices of streaky bacon
• 1 tablespoon oil
• 2 tablespoons fine wine vinegar
• 1 tablespoon lemon juice
• salt
• pepper
• pinch of sugar
• 3 tablespoons walnut oil
• 2 slices of toast bread
• 1 tablespoon butter
• 200 g lamb's lettuce

Cut the prepared bacon into thin strips, fry in heated oil and remove from the pan. Dilute the rendered fat with wine vinegar and pour the liquid into a bowl. Add lemon juice, salt, pepper, sugar and 2 tablespoons of water. Mix everything well. Then add the walnut oil. Remove the crusts from the toast bread and cut into cubes. Fry it in heated butter. Clean the lamb's lettuce and wash it in a bowl of water. Pour the dressing over the washed lettuce, sprinkle with bacon and toasted bread.

Enjoy your meal! :)