Using iceberg lettuce for your salads can get a little boring. This summer I tried mesclun. It’s tastier, more nutritious, easier to harvest as-needed, and just looks a whole lot prettier on your plate! I planted seeds around the end of March and was able to begin harvesting by late April.
We’ve been experiementing with a drip watering system and I credit the regular watering for the success of the mesclun. It’s still going strong three months after we planted it. (This is surprising considering the hot temperatures we’ve had in Albuquerque.) For harvesting, I just clear cut one or two inces from the base of the plant.
Aside from salads, mesclun is perfect in wraps or chopped and used to top off your tacos and enchiladas.