Farmer's Market Blend Mesclun is a vibrant mix of tender young salad greens bred to deliver the fresh, gourmet appeal of a farmers' market harvest right to your garden. Ready to cut in just 21 to 45 days, this frost-tolerant blend thrives across hardiness zones 3 through 9, making it accessible to nearly every gardener in North America. Sow it directly into the soil starting 2 to 4 weeks before your last spring frost, and you'll have a succession of baby greens to harvest throughout the cool seasons with minimal fuss.
Partial Sun
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3-9
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Moderate
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This mesclun blend is designed specifically for gardeners who want the speed and simplicity of baby greens without the complexity of growing full-sized lettuce. The fact that it requires no thinning when grown for those tender, harvestable leaves means you can densely sow a small patch and cut within weeks. Its frost tolerance opens up both spring and fall windows, and in mild climates, you can push sowings into winter for year-round harvests. The rapid turnaround from seed to salad bowl keeps momentum going in any garden.
Farmer's Market Blend Mesclun is harvested young and tender, making it the signature green for fresh salads where a mix of flavors and textures matters. The blend is cut as baby greens, either leaf by leaf when individual leaves reach eating size or as whole heads scissored just above the soil line to encourage regrowth. This is the lettuce you'd find at farmers' markets and upscale restaurants, prized for its visual appeal and the variety packed into a single bowl.
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While transplanting is not recommended for mesclun, you can start seeds indoors on a sunny windowsill or under grow lights if you prefer, then move seedlings outdoors when conditions allow. However, direct sowing is the standard and more reliable approach for this fast-growing blend.
Sow directly outdoors 2 to 4 weeks before your average last spring frost date, as soon as soil temperature reaches at least 40°F. For continuous harvests, sow every 3 weeks until 2 weeks before your first fall frost. In mild climates, you can extend sowings into fall and winter for cool-season harvests.
Begin harvesting when leaves reach tender, baby-green size, typically 21 to 45 days after sowing depending on temperature and light conditions. You can pick individual outer leaves as they develop, or cut the entire head just above soil level with scissors to encourage regrowth from the roots. Cooler temperatures extend the harvest window and keep greens crisp; heat accelerates maturity and can trigger bolting. Harvest in the morning when leaves are crisp and hydrated for best quality.
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