Mesclun: Difference between revisions
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== Spring mix == |
== Spring mix == |
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In the North American [[foodservice]] industry, the first appearance of ''mesclun'' traces to restaurants and [[Farm stand|farm stands]] in the early 1980s, with a rise in popularity since. A ''mesclun mix'' can be described as comprising baby leaves of lettuces and other greens (and often [[Herb|herbs]]) in a wide range of leaf shapes, colors, textures and tastes. While the overwhelming amount of mesclun sold approximates the traditional blend of chervil, arugula, leafy lettuces and endive, depending on the season, anywhere from a dozen to three dozen different varieties of baby greens, including red and green oak leaves, romaine and [[Lollo rossa|lolla rossa]] lettuces, frisée, [[tatsoi]], [[bok choy]] (joi choi), arugula, spinach, [[orach]], mizuna, dandelion, mustard greens and [[garden cress]] may compose what is commercially referred to as a "spring mix". When available, locally grown, direct-from-the-farmer sourcing is recommended over commercial [[Bulk foods|bulk]] packs for best flavor and freshness.<ref>{{cite book | url=http://www.cengage.com/search/productOverview.do?N=16&Ntk=P_EPI&Ntt=19116650412653624493238680381015511071&Ntx=mode%2Bmatchallpartial | title=Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization | publisher=Culinary Institute of America (Delmar/Cengage Learning) | author=Brad Matthews | author2=Paul Wigsten | year=2011 | pages=25 | isbn=9781435401211}}</ref> |
In the North American [[foodservice]] industry, the first appearance of ''mesclun'' traces to restaurants and [[Farm stand|farm stands]] in the early 1980s, with a rise in popularity since.{{cn}} A ''mesclun mix'' can be described as comprising baby leaves of lettuces and other greens (and often [[Herb|herbs]]) in a wide range of leaf shapes, colors, textures and tastes. While the overwhelming amount of mesclun sold approximates the traditional blend of chervil, arugula, leafy lettuces and endive, depending on the season, anywhere from a dozen to three dozen different varieties of baby greens, including red and green oak leaves, romaine and [[Lollo rossa|lolla rossa]] lettuces, frisée, [[tatsoi]], [[bok choy]] (joi choi), arugula, spinach, [[orach]], mizuna, dandelion, mustard greens and [[garden cress]] may compose what is commercially referred to as a "spring mix". When available, locally grown, direct-from-the-farmer sourcing is recommended over commercial [[Bulk foods|bulk]] packs for best flavor and freshness.<ref>{{cite book | url=http://www.cengage.com/search/productOverview.do?N=16&Ntk=P_EPI&Ntt=19116650412653624493238680381015511071&Ntx=mode%2Bmatchallpartial | title=Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization | publisher=Culinary Institute of America (Delmar/Cengage Learning) | author=Brad Matthews | author2=Paul Wigsten | year=2011 | pages=25 | isbn=9781435401211}}</ref> |
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==See also== |
==See also== |
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Revision as of 07:34, 19 February 2022
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| Type | Salad |
|---|---|
| Place of origin | France |
| Region or state | Provence |
| Main ingredients | Chervil, arugula, leafy lettuces, endive, chive |
Mesclun (French pronunciation: [mɛsˈklœ̃]) is a mix of assorted small young salad greens that originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend [1] that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens, frisée, mizuna, mâche (lamb's lettuce), radicchio, sorrel, or other fresh leaf vegetables.
Origins
The term mesclun for a mixture of young salad greens is quite recent, according to the Merriam-Webster Dictionary first used in 1976.[1] Of Provençal dialect origin, it derives from the verb mesclar, to "mix thoroughly" and literally means "mixture".[2] According to local lore, mesclun originated with the farmers around Nice, who would each bring their own unique and prized mix of baby greens to the farmers' markets. One of the most representative and authentic versions combined baby dandelion, lettuce and rocket (arugula).[3]
Noted chef Alice Waters comments, "Outdoor markets in Provence display mesclun in profusion, a melange of the first tender young leaves which appear in the garden. Mesclun can be an extraordinary lettuce mixture: rocket, much like the rugola (arugula) found in Italian markets, chervil, mâche or lamb's lettuce and oak leaf. On occasion, baby curly endive (chicory) or young dandelion greens find their way into the medley, depending solely upon the grower's personal preferences combined with the reality of whatever else might send up shoots in the spot where mesclun grows."[4]
Spring mix
In the North American foodservice industry, the first appearance of mesclun traces to restaurants and farm stands in the early 1980s, with a rise in popularity since.[citation needed] A mesclun mix can be described as comprising baby leaves of lettuces and other greens (and often herbs) in a wide range of leaf shapes, colors, textures and tastes. While the overwhelming amount of mesclun sold approximates the traditional blend of chervil, arugula, leafy lettuces and endive, depending on the season, anywhere from a dozen to three dozen different varieties of baby greens, including red and green oak leaves, romaine and lolla rossa lettuces, frisée, tatsoi, bok choy (joi choi), arugula, spinach, orach, mizuna, dandelion, mustard greens and garden cress may compose what is commercially referred to as a "spring mix". When available, locally grown, direct-from-the-farmer sourcing is recommended over commercial bulk packs for best flavor and freshness.[5]
See also
References
- ^ a b "mesclun". Merriam-Webster. Retrieved 17 March 2015.
- ^ "mesclun". Oxford Dictionaries (Oxford University Press). Retrieved 22 March 2015.
- ^ Davis, Hillary (2013). Cuisine Nicoise: Sun-kissed Cooking from the French Riviera. Gibbs Smith. p. 79. ISBN 978-1-4236-3294-8.
- ^ Waters, Alice (1995). Chez Panisse Menu Cookbook. Random House. ISBN 9780679758181.
- ^ Brad Matthews; Paul Wigsten (2011). Kitchen Pro Series: Guide to Produce Identification, Fabrication and Utilization. Culinary Institute of America (Delmar/Cengage Learning). p. 25. ISBN 9781435401211.
