Corn salad Verte de Cambrai

The Green Cambrai Lamb's Lettuce is a traditional variety, quite late but very cold-resistant. It produces beautiful rosettes of spatulate, wide and fleshy leaves. Eaten raw, it brings a fresh touch to mixed salads. Cooked, it can be prepared just like spinach. This little salad is rich in vitamin C and iron: it's a true panacea to enjoy all winter. Sow from August to October for a harvest from autumn to the end of winter.

Lamb's Lettuce is a small salad with rounded leaves grouped in rosettes. It's THE little salad of autumn and winter, even though some varieties called "all-season" can be sown and harvested throughout the year. Varieties with large seeds have larger leaves but are less cold-resistant than those with tiny seeds.

Lamb's Lettuce belongs to the Caprifoliaceae family (like Honeysuckle) and grows wild throughout Europe to the point that it is sometimes called a "weed".

This little salad is mainly eaten raw, on its own or accompanied, for example, by kiwi and avocado or beetroot, but it can also be cooked, like spinach. Its nutritional value is remarkable, as it is low in calories but particularly rich in vitamin C (three times more than Lettuce), vitamin E, and beta-carotene.

Cultivating Lamb's Lettuce is easy, but the sowing must be done in firm soil, and it is essential to ensure that the soil remains moist.

Harvest: Using a knife, Lamb's Lettuce is harvested as needed by cutting the rosette just above the neck.

Storage: It can be stored for a few days in the refrigerator's vegetable drawer.

Gardener's tip: If you belong to the category of gardeners who, even in the vegetable garden, tolerate a bit of disorder, don't hesitate to let some rosettes go to seed in the spring. They will self-sow and provide you with some greenery on your plate without any cost or effort!