Mesclun

For delicious, tender salads it's vital to pick the greens when they're very young (lettuce, for example, is "done" when it's a mere 3 inches high). Consequently, mesclun harvesttime comes quickly — only five to six weeks after planting. The best method for gathering, I've found, is simply to pull up whole handfuls of the tiny plants, trim off the roots, wash and dry the leaves, and toss the clean greens into a salad bowl.
The mesclun blend of young lettuce and herbs is so moist and appetizing that very little dressing is needed; in fact, it's delicious with no dressing at all. But when I or mine do want a salad dressing, I use a basic vinaigrette blend composed of three parts olive oil and one part wine vinegar.
After a few plantings, you'll quickly discover your favorite mesclun combination. And when the gardening is done and the salad's on the table, I'm sure that your family and friends will be as delighted as mine were when I decided to experiment with this international appetite delight!


Read more: http://www.motherearthnews.com/organic-gardening/mesclun-salad-greens-zmaz85zsie.aspx?page=2#ixzz20kzfRyag