Mache Lettuce

Mache also known as lamb’s lettuce has been described as having a sweet nutty flavor and a delicate buttery taste. It is used in salad mixtures with other lettuces and greens. The leaves have a fingerlike shape and are usually sold bunched together with their roots. They say they are called lambs lettuce because the leaf resembles that of a lamb’s tongue. I can honestly say, although I have seen a lamb or two, I have never seen a lamb’s tongue so I cannot comment on this fact. I do know they can be quite expensive because they cannot be harvested mechanically and are not yet a common grocery store item. You find them more commonly in salads prepared at finer restaurants. Originally cultivated in France from the 17th Century mache is now grown in the Salinas Valley. For those of you who want to get away from the mesclun blend of the more bitter lettuce greens like watercress and arugula mache is your best bet. Other than salads you will find them used in soups and seafood dishes. It is suggested that you can use mache like you would use spinach.

Note

The leaves are very delicate and are often sold in baskets. Buy deep green leaves and do not crush. Store up to 3-4 days in the fridge in a plastic bag moistened with a damp paper towel.