Cultivating a Mesclun Mix: Arugula, Red Ruby Lettuce, Tatsoi, and Red Russian Kale
Mesclun refers to a mix of young, tender salad greens that are harvested at an early stage, making them flavorful and nutrient-rich. One popular mesclun mix consists of arugula, red ruby lettuce, tatsoi, and red Russian kale. In this guide, we will look at each of these greens individually, discuss how to cultivate them successfully, and end with a delicious recipe using the mesclun mix.
1. Arugula
- Arugula is a leafy green known for its peppery flavor and slightly bitter taste.
- Start arugula seeds indoors 4-6 weeks before the last expected frost or direct sow in early spring.
- Plant seeds ½ inch deep and 1 inch apart, in well-draining soil.
- Thin the seedlings to 4-6 inches apart when they have developed 2-3 true leaves.
- Arugula prefers cool weather and can tolerate light shade.
- Harvest the outer leaves when they are young and tender, usually within 4-6 weeks after sowing.
2. Red Ruby Lettuce
- Red Ruby lettuce adds vibrant color and a mild, sweet taste to the mesclun mix.
- Start lettuce seeds indoors 4-6 weeks before the last expected frost or direct sow in early spring.
- Plant the seeds ¼ inch deep and 6-8 inches apart, in a fertile, well-draining soil.
- Thin the seedlings to 10-12 inches apart when they have developed 2-3 true leaves.
- Red Ruby lettuce prefers cool weather and grows best in full sun.
- Harvest the outer leaves or the entire head when fully mature, usually within 6-8 weeks after planting.
3. Tatsoi
- Tatsoi is an Asian green with dark, spoon-shaped leaves and a mild flavor.
- Start tatsoi seeds indoors 4-6 weeks before the last expected frost or direct sow in early spring.
- Plant the seeds ¼ inch deep and 4-6 inches apart, in well-draining soil.
- Thin the seedlings to 8-10 inches apart when they have developed 2-3 true leaves.
- Tatsoi prefers cool weather and can tolerate light shade.
- Harvest the whole plant or cut outer leaves when they are 4-6 inches long, usually within 5-7 weeks after sowing.
4. Red Russian Kale
- Red Russian kale is a leafy green with reddish-purple veins and a slightly sweet taste.
- Start kale seeds indoors 6-8 weeks before the last expected frost or direct sow in early spring or fall.
- Plant the seeds ½ inch deep and 12-18 inches apart, in well-draining soil.
- Thin the seedlings to 12-14 inches apart when they have developed 2-3 true leaves.
- Red Russian kale prefers cool weather and can tolerate light shade.
- Harvest the outer leaves when they are young and tender, usually within 8-10 weeks after sowing.
Now that you know how to cultivate the individual greens, let's move on to creating the mesclun mix.
1. Prepare the garden bed by removing any weeds and loosening the soil.
2. Sow arugula, red ruby lettuce, tatsoi, and red Russian kale seeds in rows or scatter them evenly over the bed. Lightly press the seeds into the soil and cover them with a thin layer of compost or fine soil.
3. Water the seeds gently to keep the soil moist but not waterlogged.
4. Once the seedlings emerge, thin them according to the recommendations for each green.
5. Water regularly, making sure to keep the soil consistently moist.
6. Harvest the mesclun mix when the greens are young and tender, usually within 4-10 weeks after sowing. Snip off the outer leaves or use scissors to cut a few inches above the ground, allowing the plants to regrow.
7. Rinse the harvested greens thoroughly and enjoy the mesclun mix in a variety of dishes.
Popular Recipe: Mesclun Mix Salad with Lemon-Dijon Vinaigrette
Ingredients:
- 4 cups of mesclun mix (arugula, red ruby lettuce, tatsoi, and red Russian kale)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions:
1. In a large bowl, combine the mesclun mix, cherry tomatoes, cucumber, red onion, and feta cheese.
2. In a small jar, combine the lemon juice, Dijon mustard, olive oil, salt, and black pepper. Shake well to emulsify the dressing.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
4. Let the salad sit for 5 minutes to allow the flavors to meld together.
5. Serve the mesclun mix salad as a refreshing side dish or add protein such as grilled chicken or shrimp for a complete meal.
Health Benefits:
- Arugula is a rich source of vitamin K, folate, antioxidants, and minerals like calcium and magnesium.
- Red Ruby lettuce is low in calories and high in fiber, vitamins A and C, and minerals like iron and potassium.
- Tatsoi provides vitamins A, C, and K, as well as antioxidants that help support immune function and combat inflammation.
- Red Russian kale is packed with vitamins A, C, and K, as well as antioxidants and fiber, promoting eye health, boosting the immune system, and reducing the risk of chronic diseases.
Eating a mesclun mix like this not only offers a variety of flavors and textures to your meals but also provides a plethora of health benefits. Enjoy cultivating your own mesclun mix and reap the rewards of homegrown, nutritious greens.
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