Traditional French heirloom with delicate flavor, ready for salads or sandwiches.
With a delicious history extending back to the 1880s, this traditional French heirloom variety has larger, rounder leaves—with none of the cupping of other corn salad varieties. Compact plants are quite cold-tolerant and will overwinter in most areas.
Sow corn salad seeds in rich, well-drained soil in full sun in early to mid-spring and again in late summer for a fall crop. In Deep South, Gulf and Pacific Coast areas, sow in fall to early spring. Sow every two weeks to extend harvests. In rows 12" apart, sow seeds thinly and cover with 1/4" of fine soil. Cover lightly and keep evenly moist. Seedlings emerge in 10-14 days.
How to Grow
Thin corn salad plants to stand 4" apart. Plants can be spaced more closely if the leaves are picked when small. Adequate moisture is essential to encourage vigorous, tender growth. If weather is dry, provide plants with 1" of water a week. If temperatures rise prematurely, shading plants may keep them from bolting.
Harvest as needed, clipping leaves with scissors, beginning about 40 days after germination. Leaves can be harvested individually by picking the larger leaves on the outside of the rosette. New leaves will continue to form at the center. Or harvest entire plants by pulling them up or cutting them off at ground level. Store unwashed leaves in the refrigerator. Wash before using.