Lamb’s lettuce

Lamb’s lettuce (also known as mâche) is a tender leafy green with small, spoon-shaped leaves and a mild, nutty flavour. It’s an excellent base for winter salads and also works well as a fresh garnish for warm dishes.

Latin name: Valerianella locusta
Origin: Europe and West Asia
Height: 5–15 cm
Life cycle: annual

Description

Lamb’s lettuce grows naturally in fields and grassland and is prized for its delicate texture. Unlike sturdier lettuces, it bruises easily and doesn’t like rough handling. That’s exactly its charm: velvety leaves and a subtle, refined flavour.

In the kitchen

It pairs beautifully with pear or apple, beetroot, goat’s cheese, walnuts, bacon lardons, eggs and dressings with mustard or honey. Its gentle flavour also suits citrus, avocado and smoked fish. Add the dressing at the very last moment and toss carefully to keep the leaves intact.

Storage & preparation

Keep lamb’s lettuce in the fridge, ideally in its original pack or in a sealed container with kitchen paper to absorb moisture. Rinse briefly in cold water and drain well; a salad spinner is fine, but use a gentle setting or pat dry to avoid bruising. For the best flavour and texture, use within 2–3 days.