Successful lamb's lettuce cultivation

Rich in vitamins , lamb's lettuce is often present on our plates. This annual is easy to grow because it is not very demanding in terms of soil. Very hardy, lamb's lettuce is the winter salad par excellence.

Originally from Sardinia and Sicily, it has become a wild plant throughout Europe. It was considered a "weed" in cultivated fields, particularly wheat. Unknown until the Middle Ages, it was still described as a wild herb during the Renaissance. It appeared in Parisian restaurants in the 18th century. Its cultivation then intensified. Today, it is one of the most well-known and consumed salads. France is the leading producer, with 20,000 tons produced per year.

The word "lamb's lettuce" comes from the Latin "pomasca", due to its slightly fruity taste, which evolved through the dialect of Burgundy and Champagne into "mâche". But it could also come from the Arabic "ماش", (mâch) with the same meaning.

Young lamb's lettuce leaves have a more pronounced nutty flavor than the mature form, which is slightly aromatic and sweet.

Lamb's lettuce is particularly rich in provitamin A and vitamins B and C. It is also rich in mineral salts, trace elements and omega 3. It also contains beta-carotene.

Lamb's lettuce inspires artists. For example, it is depicted in a now-lost painting by Leonardo da Vinci, "Leda and the Swan."

Cambrai green lamb's lettuce , Elk lamb's lettuce , Etampes green lamb's lettuce , Large-seeded lamb's lettuce , Small-seeded lamb's lettuce, Louviers shell lamb's lettuce .

• Difficulty level : 1/3
• Density : 100 plants/m².
• Life cycle : Annual.
• Mode of reproduction : Sexual.
• Type of pollination : Self-pollinating.
• Weight per 1000 seeds : Approximately 1 to 3 grams.

• Climate zone and hardiness : Lamb's lettuce adapts to all types of French climates.
• Soil type : Compact, light and rich soil.
• pH : Neutral.
• Moisture : Well-drained soil.
• Exposure : Sunny, or partial shade, and ventilated.
• Temperature : Lamb's lettuce does not like excessive heat, especially at the start of production.
• Frost resistance : Lamb's lettuce is very hardy and resistant to cold. However, excessive frost will slow growth.

• Soil preparation : Do not prepare the soil in particular, do not dig. However, you can lightly scratch the soil before sowing.
  
• Transplanting : No transplanting is necessary except for thinned plants.
• Watering :
  • Frequency: Regular watering.
  • Quantity: Moderate watering.
  • Period: Until emergence and in case of very strong heat.
• Tools : Watering can.
• Hoeing / weeding / earthing up / mulching : Weed regularly because if the plants are overgrown, harvesting will be very complicated or even impossible.
• Winter protection : Place a winter cover to protect against extreme cold and allow you to continue harvesting without interruption. If the weather is nicer or warmer, don't hesitate to temporarily remove the cover.
• Harvest period : From October to March.
• Part of the plant : The leaves of lamb's lettuce are eaten.
• Stage : Harvest approximately 60 days after sowing.

• Method: Cut the rosette at the neck and harvest as needed. Lamb's lettuce is eaten fresh.
• Duration: Lamb's lettuce does not keep; it must be consumed within a few days of harvesting, if not on the same day.

• Culinary : It is eaten raw in salads or cooked like spinach. The young leaves are generally eaten raw in salads, possibly mixed with apples, nuts, beets, hard-boiled eggs, etc. The older leaves, the still tender stems and the inflorescences can also be eaten, but the vegetative organs have then lost their taste. The leaf rosettes can also be eaten lightly cooked like spinach.
• Others : Lamb's lettuce is said to have emollient, purifying, laxative and diuretic properties.

Stagger sowing to spread out harvests and always have lamb's lettuce available.