Corn Salad

It might be the first time you have come across Corn Salad or Lamb's Lettuce.  Corn salad (Valerianella locusta) is a hardy low growing annual plant from the Caprifoliaceae family. It is also known as Lamb's Lettuce, m√Ęche, fetticus, field salad and rapunzel. It grows wild in many areas of the world including the British Isles and Europe.

Corn salas is considered very beneficial to your health and it contains a range of vitamins and minerals.

The whole plant is edible and is halfway between lettuce and spinach in taste and texture.  Its leaves can be used raw in salads or cooked as you would spinach. The melt-in-the-mouth leaves are excellent in salads and can be used as a straight substitute for lettuce or spinach. Leaves are mild and have a slight nutty flavour.  Some say the plants become bitter when they flower but we don't find this the case and eat the flowers alongside the leaves. 

Storage: Corn Salad should be wrapped in a damp paper towel, placed in a plastic bag and stored in the refrigerator crisper.  It can be kept in the refrigerator for several days, and keeps its texture and taste for that time.

General Use: Before eating or cooking, wash the crop thoroughly under cool running water to remove any sand or dirt that may remain in the leaves.  The whole crop is edible. 

Salad Ideas: 

  • with toasted pecans, crumbled goat cheese and sherry vinaigrette, an elegant and delicious salad
  • with celeriac, apples and toasted nuts in a white vinegar, mustard and shallot dressing.
  • raw in your sandwich with your favourite sandwich fillers.