Lamb’s lettuce

This leafy green vegetable is called veldsla in the Netherlands, lamb’s lettuce in the UK, corn salad in the US, and mache in France. It was reportedly foraged by European peasants until the royal gardener of King Louis XIV introduced it more broadly in the 17th century.

When temperatures are hovering around freezing nothing much grows. Lamb’s lettuce, however, is an amazing plant that thrives on shortening daylight hours and can provide fresh leaves when others are dormant. The young leaves (or whole rosettes) can be picked at any stage of growth – however it is said that once they have been sitting under a layer of snow the full flavour comes out. The small flowers, which appear in spring, are also edible.

Like other formerly foraged greens, lamb’s lettuce has many nutrients to keep you healthy during the winter months, including three times as much vitamin C as ordinary lettuce, beta-carotene, B6, B9, vitamin E, and omega-3 fatty acids.

This lettuce has a buttery taste and is delicious in a salad or soup. Here are a couple of links for cooking inspiration: a colorful salad with orange and roasted beets, and a simple and healthy cream soup.

http://www.bbcgoodfood.com/recipes/3611/lambs-lettuce-orange-and-roast-beet-salad
http://www.theworldwidegourmet.com/recipes/stress-fighting-cream-of-mache-lamb-s-lettuce-soup