Big Seeded Mache is a cold-hardy corn salad that brings European cool-season gardening into hardiness zones 4 through 7. This compact green reaches just 6 inches at maturity and produces harvestable leaves in 60 days, making it an excellent choice for gardeners seeking a quick, nutritious green crop in spring or fall. The larger seeds of this cultivar compared to standard mache varieties make direct sowing straightforward, and its ability to germinate in temperatures as low as 40°F means you can plant it earlier in spring or later into autumn than most leafy greens.
12
Full Sun
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4-7
6in H x ?in W
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Moderate
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Big Seeded Mache germinates in cool soil that would stall most other greens, unlocking early spring and late autumn harvests in colder regions. The enlarged seeds are easier to handle and space in the garden than traditional mache varieties, reducing thinning frustration while still delivering tender, mild-flavored leaves in just two months. Its compact 6-inch stature fits neatly into tight garden spaces, containers, or between other cool-season crops without competing for light or room.
Mache is a traditional French salad green, harvested young for tender, slightly sweet leaves that work beautifully in mixed green salads, alone with vinaigrette, or as a delicate bed for other vegetables. Its mild flavor and soft texture make it especially valued in European cuisine, where it appears in bistro salads and as a nutritious green during winter months when other options are limited.
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Sow seeds directly outside in early spring, 4 to 6 weeks before your average last frost date, or as soon as soil can be worked for an early summer harvest. In mild climates, sow in fall through winter for cool-season production. Repeat sowings every 2 to 3 weeks if continuous harvest is desired. Seeds germinate reliably in soil temperatures between 40°F and 68°F.
Mache is ready to harvest approximately 60 days after sowing. You can harvest individual outer leaves once plants reach 4 to 6 inches in height, allowing the center to continue producing, or cut the entire plant at soil level for a full harvest. Young, tender leaves have the best flavor and texture. Harvest in the morning after dew dries for crispest results. In cool seasons, plants will continue producing for several weeks before bolting.
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