Home > Växtporträtt > Common cornsalad (Valerianella locusta (L.) Laterr.)
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Text by Jens Weibull
As ordinary consumers, we probably most commonly see it in plastic trays next to other leafy vegetables such as escarole and rucola. Having a mild and a bit nutty taste, the common cornsalad is very tasty in a mixed salad with a splash of olive oil and a little balsamic vinegar.
Interestingly, not even the fairly insignificant cornsalad has escaped man’s interference and desire to select and improve. The vegetable bible of 19th century, Vilmorin-Andrieux’s The Vegetable Garden** mentions six different “varieties”, including ‘Mâche Ronde’ (with round leaves), ‘Mâche Ronde à Grosse Graine’ (i.e. a large black variety) and ‘Mâche Verte à Cœur Plein’ (i.e. with a “filled heart“ as a small cabbage head). According to Vilmorin-Andrieux, seeds of cornsalad were intersown with other vegetable crops, e.g. onions, and then harvested with roots and everything ‒ just as we find them in the store today. Growers handled their own seed production by selecting vigorous rosettes that were later re-planted and left to flower and set seed. Today we would more rightly talk about cultivar-groups rather than varieties because the old “varieties” consisted of many different, but closely related, individuals.
Vilmorin-Andrieux’s own judgement about the cornsalad was the following: “‒ This forms with the outer stalks of Celery, one of the few really good mixed salads.” (!) So why not try that for a change?
* The name mâche probably comes from the French mâcher, meaning chewing.
** M.M. Vilmorin-Andrieux (1885) The Vegetable Garden. Illustrations, descriptions, and culture of the garden vegetables of cold and temperate climates London (620 pp.).
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