The History of Mesclun

Mesclun is a mix of tender greens and herbs and is most often used in salads. The word mesclun itself is a Provençal term and is derived from the French word mesclar, meaning “mixture.” Mesclun traditionally includes arugula, chervil, oak leaf, and mâche, but can also include other greens such as baby spinach, kale, frisée, and radicchio. Mesclun got its start when French farmers began to bring their prized mixes of baby greens to local farmers’ markets. Influential American chef Alice Waters enjoyed mesclun salads in Provence so much that she brought seeds back from the area, filling her entire backyard with mesclun greens so that she could recreate the dish. She then put mesclun salad on the menu at her influential restaurant, Chez Panisse. This not only popularized mesclun, but also the French tradition of serving salad with every meal. Mesclun is now served in many American restaurants and is also widely sold in grocery stores all over the country, usually under the name mesclun, mesclun mix, or spring mix. While the mix of greens is still most popular for salads, mesclun is also widely used to accompany fish, poultry, or egg dishes, jazz up sandwiches, or enliven rice bowls.