These leafy mixes known as mesclun are not only low in calories and high in nutrition but also are very tasty. History and Definition A comparatively recent import from Provencal France is mesclun, the term for mixes of tender young lettuces and other greens. The Provencal tradition calls for chervil, arugula, lettuce and endive in precise proportions. American mescluns may include lettuces, arugula, endives, mustards, purslane, chicory, cresses, parsleys, fennels, escarole and tender wild greens as well. Bibb, Romaine, oakleaf and crisphead lettuces, the four kinds of lettuce, often are all represented in popular mesclun blends.
Lettuces are most common in the milder blends.
Piquant, peppery mescluns include such things as sharp arugula, tangy mustards, spicy cresses and zesty chicory. Mesclun may include varieties of greens that are comparatively unknown to American gardeners. Look for mizuna, a delicate, leafy green from Japan and tat-soi, another Asian green with sweet dark leaves. Some eight to sixteen or more different plants may be used to meet our American tastes. Piquant and milder mixes are two main divisions of mesclun.