by Ann McCulloh, contributing editor

Once, upon a time, there was a little plant that slept all summer, sprouted in the fall, and grew green and contented underneath the snow. Come the warm spring sun it flowered, scattered its seed freely and went to sleep until cool weather woke it up again. The lucky princess in whose garden it flourished, never had to plant it, or do much of anything but give it a bed of straw, and pick it for salads in the dark days of winter.

Mache (aka lamb’s lettuce, corn salad, Rapunzel, doucette, Nussler) is the most familiar name for Valeriana locusta, a delicate and delicious salad green that really does follow this topsy-turvy, through-the looking-glass schedule. I first planted the seed in springtime, in 2012, I think. It came up, promptly flowered

then went to seed, and I proceeded to forget all about it until the next September, when little green rosettes started poking through my straw mulch.

I kept an eye on it as it stayed green and grew a bit, while frosts became more prevalent. Then the first snow fell, and I assumed the worst. Sometime the next January I ventured out to the garden patch and noticed the green rosettes looked spritely. And larger. I pushed away some snow and clipped a few of them.

Mache (pronounced mahsh) has a delicate, nutty or even floral, flavor that invites dressing with walnut or hazelnut oil and sherry vinegar. It’s compatible with most anything. The French, who probably grow the most mache commercially, often dress it with hazelnut oil and vinegar, pair it with endive, frisee, thinly-sliced radishes or beets, and chop hardboiled egg or ham over it. The 4” spoon-shaped leaves have a spinach-like texture that holds onto just the right amount of vinaigrette.  I like it with orange segments, avocado slices, citrus dressing and a sprinkle of violets! Cooked briefly like spinach, it makes a decent omelet filling. Nice in a sandwich wrap, too!

Citrus Dressing for Winter/Spring Mache Salad:

1/3 cup fresh-squeezed orange juice

2 tablespoons balsamic or other good vinegar

1 Tablespoon olive, hazelnut or avocado oil

Salt and fresh ground pepper to taste

It’s surprising that self-sowing mache hasn’t caught on more widely with gardeners and gourmets in this country. For me, it is the closest thing to an effortless garden crop. But best of all, I can harvest tasty garden-fresh greens from January through April, and I haven’t bought a packet of seeds since that first purchase in 2012.

Mache

corn salad, lamb’s lettuce, Rapunzel salad (Valeriana locusta) Doucette, raiponce, Nussler

Europe, Africa, Western Asia

Specialty of Nantes

Vitamin C, B6, beta-carotene, iron, potassium, copper manganese

More iron than spinach

Delicate flavor, nutty or even floral, to me. Dress with walnut oil and sherry vinegar or a mustard dressing

Orange and avocado with orange dressing

Roasted beets and endive or frisee

Mix with other salad greens

Rosette of tender, spoonshaped leaves

Tiny whole plants, add a delicate crunch

Can be cooked like spinach and used to stuff omelets or pastry

Tea sandwich filling, with thinly sliced radishes

Lazy gardener alert

Germinates when soils are 55 to 68 degrees, sun, moist soil, mulch

Young plants sprout in September, remain green and succulent all winter under light straw mulch, really burgeon in March and April, start to bloom in May and seed themselves prolifically in June. Seed lies dormant until cooler fall weather. Then the cycle restarts.

By Contributing Editor Ann McCulloh

Our current dry spell in Northeast Ohio is a rather unfamiliar challenge to gardeners, accustomed as we are to a generous annual average rainfall of 39.14 inches. The United States Drought Monitor http://droughtmonitor.unl.edu/ recently updated our status to “Moderate Drought”, from “Abnormally Dry” a week ago. The National Weather Service is not predicting relief anytime soon. Add unusually hot days, one after another, and the situation is getting serious for gardens, and gardeners! (Although when I Google “Cleveland drought” I get endless hits about a basketball championship, and nothing at all about weather. Hmmm?)

When I dig down and find powder dry soil at a depth of 12”, I know that annuals, perennials, shrubs and even trees are in trouble and even in danger of dying. The ones that survive will show the results of stress with slowed growth, fewer flowers, shoot dieback and increased susceptibility to pests and diseases.

(Crispy white pine, a recent casualty)

Bottom line: we need to water. Alot! Most people just are not watering enough right now. Since it’s hard to know if you’re doing it correctly, here are some tips that I find helpful:

• Established plants need a minimum of 1” of rain per week for optimal growth. Newly planted ones, more like 2” per week.  If you are using a sprinkler, set an empty tuna can within the range of the spray. Check the amount of time needed to fill the can as the sprinkler runs. That’s how long the sprinkler should run each week to supply that critical 1”. 
• Even established trees need supplemental water during a drought. A soaker hose or sprinkler run for about an hour will usually saturate the soil to the needed depth of 10”. Doing this even once or twice during a drought event will be beneficial.
• Water deeply and infrequently (just 1-2 times a week for established plants, 5-7 times a week only for the smallest, newest seedlings.) This allows for development of deeper, more drought-resistant roots.
• Large tomato plants, full grown hostas, small shrubs and so on need about 1-2 gallons of water per week. Count the seconds it takes to fill a watering can with the hose. That’s how long to hold the hose on each plant.
• Water the soil at the base of the plant, soaking the soil, not the leaves! Plants absorb water through their roots, while wet leaves allow diseases to thrive. A long-handled watering wand attached to the hose with a shutoff valve is my favorite tool for this. 

• Watering in the evening conserves some water as it can soak into the ground rather than evaporating into the warmer daytime air.
• Cover bare soil with a 2” layer of mulch at all times! Shredded bark, pine nuggets, pine straw, wood chips, dry leaves, or straw are all good options.

And be sure to keep the gardener well-hydrated too! I recommend plentiful iced tea and occasional dashes through the sprinkler.