Corn Salad is a cold tolerant green annual that has a nutty flavor and can be used in salads. It has nothing to do with corn except that it can be found growing in corn fields. Other names for this edible herb are mache, lamb's lettuce, and field lettuce.

In warmer climates, Corn Salad seeds can be sown directly in the garden in early fall and harvested all winter for  fresh salad greens. In colder climates, start the seeds in late winter/early spring once the soil is workable.

Corn Salad plants grow best in a full sun exposure. They also prefer rich, loamy soil that is kept consistently moist.

• Work the soil 6 inches in depth
• Amend the soil with organic comost to provide more nutrients
• Broadcast the Corn Salad seed into the garden and lightly cover with up to 1/4 inch of soil
• Keep the seeds moist for germination
• Thin the Corn Salad seedlings to 3 - 6 inches apart
• Successive plantings every 10 - 14 days will prolong harvest

• Once the leaves are 3 inches in length, cut the leaves for eating
• Once the temperatures begin to rise, the plant may bolt and produce a stem with flowers
• The leaves will become bitter at this point, but the flowers can be snipped and used in salads or as a garnish