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What’s in your mesclun mix?

Spring mix can consist of up to 10 different varieties of baby lettuce

By Jennifer Armentrout Fine Cooking Issue 78
Photos: Scott Phillips
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Ready-to-go salad mixes are all the rage these days, judging by the amount of shelf space devoted to them in supermarket produce sections. One of these popular mixes is mesclun, also known as spring mix or mixed baby greens. This blend contains 10 or more varieties of tender, young lettuces and other greens, some of which may be familiar to you and others that probably aren’t. So for all you curious types who have been wondering which leaf is the Lollo Rossa and which is the Tango, here’s a little guide to some of the greens you’re likely to encounter in a bag of spring mix.

Red oak leaf: mildly bitter
Spinach: dense & mineral-y

Green oak leaf: sweet & mild
Mizuna: biting & mustardy

Arugula: peppery & assertive
Red chard: salty & rich

Tatsoi: succulent & spicy sweet
Tango: sweet & pungent

Mâche: delicate & floral
Frisée: bittersweet

Red romaine: earthy & savory
Green romaine: sweet & juicy

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Fine Cooking Magazine - November/December 2020

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