What is in a name?
This little lettuce has a nutty flavor, fall harvest season, and more names than leaves on each plant. Corn salad,[3] common cornsalad,[4] lamb’s lettuce,[3] mâche[3], fetticus,[3]feldsalat,[3] nut lettuce,[3] field salad, and rapunzel all refer to this delicious little veggie. It is one of the few vegetables that can be harvested late into the Autumn season and transitions quickly into a variety of side dishes.
If you are able to pick the lettuce before the flower appears, the nutrition is nearly unmatched. It is high in B9, a vitamin that aides in cellular renewal. It’s suggested that children don’t enjoy this salad base until they have reached two years, but this vitamin powerhouse is particularly important for pregnant women for fetal development, for growing children.
If you’ve never tried corn salad before, a great way is to slowly incorporate into your salads. The slightly nutty taste will blend in perfectly with a lettuce of your choice (romaine is readily available and wallet friendly) and your favorite toppings. Feeling more adventurous? Add a piece of salt pork in boiling water and let it simmer for about 15 minutes, depending on the size of the pork. After the rest of your meal is prepared, toss in the delicate lettuce and turn off the heat. Be sure to keep a watchful eye to ensure that it doesn’t overcook, as it will take only a few moments until this is ready. Drain the lettuce and place into your serving bowl- it’s that easy! Enjoy as you would any other greens, such as spinach or collard greens.