Lambs lettuce, also known as mâche or corn salad, is the ultimate underdog of the salad world. It’s delicate, nutty, and looks like tiny, tender rosebuds trying to hide in the soil. And the best part? You can totally pick it yourself on several farms across the Netherlands. Grab a basket, a pair of scissors (or just your nimble fingers), and prepare for the most zen-like harvest of your life.
When selecting lambs lettuce, go for the bright green rosettes. They’re small, so don’t be tempted to yank them up by the roots—it’s a farm, not a tug-of-war. Instead, use a knife or snip the stem at the base just above the soil. This keeps the leaves clean and the plant happy (maybe it’ll even grow back for you). If you’re with friends, make it a contest: who can pick the most perfectly symmetrical cluster? The loser has to wash them all later. Work as a team, huddle over a row, and chat about how these little leaves taste like spring, even when it’s drizzling.
Once home, you’ll have a pile of tiny green gems. First rule: do NOT drown them. Lambs lettuce is fragile. Wash in a bowl of cold water, swish gently, and lift out. Spin them dry like a gentle, tiny lettuce tornado, or pat with a kitchen towel. Store in the fridge with a bit of paper towel in a bag and they’ll last a few days.
Now, what to do with your haul? Here are two cozy recipes that let lambs lettuce shine:
Cooking Recipes
1. Warm Lambs Lettuce & Beetroot Salad This is the one that converts skeptics. Roast 3 medium beetroots (wrapped in foil, 200°C/400°F for 50 minutes, or until tender). Let them cool enough to handle, then slip off the skins and slice into wedges. While they’re still warm, toss them with 100g of lambs lettuce, some crumbled goat’s cheese, and a handful of toasted walnuts. For the dressing: whisk 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, salt, and pepper. Pour over, toss gently (lambs lettuce bruise easily—be kind!), and eat immediately. The warm beets will slightly wilt the lettuce edges, making it a hug in a bowl.
2. Lambs Lettuce Soup (Yes, soup!) This sounds weird, but trust the process. Soften one diced onion and one diced potato in butter for 5 minutes. Add 400ml vegetable stock, bring to a simmer, and cook until potato is soft. Turn off the heat and stir in 200g of lambs lettuce (yes, the whole pile). Wait 1 minute—just until wilted—then blend until smooth. Add a splash of cream or a dollop of crème fraîche. Season with nutmeg, salt, and white pepper. Serve with crusty bread. You’ll get a vibrant green, nutty, unexpectedly rich soup.
And since it’s a vegetable, here’s a cocktail recipe:
Lambs Lettuce & Basil Cooler (mocktail-to-cocktail friendly) For the grown-up version: In a shaker, muddle 10 lambs lettuce leaves with 5 basil leaves and 1 teaspoon sugar. Add 50ml gin (or vodka), 20ml fresh lime juice, and ice. Shake hard for 10 seconds. Strain into a short glass filled with ice. Top with a splash of soda water. Garnish with a whole lambs lettuce rosette and a basil leaf. For a non-alcoholic version, replace the gin with soda and add a little extra lime—same refreshing green taste, zero hangover.
If the term was a flower or herb, I would have added alternative suggestions, but since it’s a vegetable—and a lovely one at that—go make that salad, that soup, or that surprisingly delicious cocktail. Happy picking!