The small, velvety green, cup-shaped leaves of the mache plant can make any green salad a treat. It is sometimes called corn salad, lamb’s lettuce, field salad, doucette, or lamb’s tongue. Pronounced correctly, mache sounds like the word “marsh” if you dropped the “r.” Mache is historically a wild herb, and has been grown and foraged in Europe for over four hundred years, though it’s new to Central Valley farmers.
Mache is primarily a salad green, or lightly steamed or braised to fill the veggie spot on your plate. It has a sweet, nutty flavor and pairs well in tossed salads with bitter greens like arugula and chicory or with crisp salad veggies like carrots or radishes.
Leave your mache unwashed until you are ready to use it. Store it with a paper towel in a plastic bag. Be sure it’s not packed too tight. If it is delivered in a clamshell box, just pop it in the fridge. Mache is delicate, and should be eaten within five days.