Growing Mâche (Lamb’s Ear)
Wednesday, December 3rd, 2008
Mâche, like many “wild” greens, is super-healthful. A 100-gram serving has only 19 calories. Mâche contains three times more vitamin C than lettuce. It is also rich in beta-carotene and B6 and B9, and vitamin E, and an excellent source of omega-3 fatty acids. Many nutrients in lamb’s ear is recommended by many health professionals.
Once your mâche seedlings have around eight leaves, keep weeded thoroughly, and then water to settle the dirt. During dry periods, water once or twice a week early in the day to promote rapid growth and prevent mildew, which occasionally appears in some dry climates.
You can begin harvesting at approximately 50 days from planting or until the plants have at least 12 leaves. Harvest by cutting the whole plant through the main root just below the soil line. Do not separate the leaves before serving. Rather, keep the plants whole, unless they have become very large and complex (which can occur near the end of an over wintered crop). In that case, pull the plant apart at its base into tufts of leaves. Mâche can harbor a lot of grit. Wash the pants in a sink with three changes of water before lifting the plants out to dry (on a towel of in a salad spinner). Washed and dried plants keep in excellent condition if refrigerated in a plastic bag for three or four days. Use this lamb’s ear in salad mixings and other dishes for an added health kick.
Varieties to Grow:
• ‘Cambrai’: Dark green, with relatively large, densely packed leaves and an excellent cold-resistance. Heirloom, small-seeded type.
• ‘Medallion’: A large-seeded variety with improved cold resistance and gourmet quality leaves.
• ‘Piedmont’: A distinct species (V. eriocarpa); very large leaves adapted to hot climates.
• ‘Vit’: Long, think, dark green leaves for winter harvest. This small-seeded variety also performs better in damp soils.
