Lamb's lettuce, also known as "corn salad," is a tender, fresh seasonal green with a mild, slightly nutty flavor and a delicately buttery texture. Traditionally cultivated in European gardens, it is now appreciated worldwide as a gourmet salad. This plant is easy to grow, thrives in cool weather, and self-seeds naturally, ensuring continuous production year after year.

Leaves can be harvested individually for a continuous (cut-and-come-again) harvest, or plants can be cut 4 cm (1.5 in) from the base to allow for regrowth and multiple harvests. At the end of its growth cycle, the plant produces small, decorative, clustered blue flowers that are also edible as a garnish.

Where can lamb's lettuce be grown?

Lamb's lettuce grows well in zones 3 to 9. It prefers cool temperatures, partial shade, and well-drained soil. It is perfectly suited for garden beds, vegetable patches, and containers, making it an excellent option for small spaces.

History and traditional uses

Native to Europe and the Mediterranean basin, lamb's lettuce has been cultivated for centuries as a nutritious winter salad. Once harvested wild in fields and meadows, it became a common food in European cuisine due to its cold resistance and mild flavor. It is eaten fresh in salads, sandwiches, as a garnish, or lightly sautéed like spinach.

Information by zone in Canada

Zones 8–9: Direct sow in late summer for fall and winter harvests.
Zones 5–7: Sow in early spring or late summer for best results.
Zones 3–4: Sow indoors in late winter or direct sow in early spring.

How to grow and harvest lamb's lettuce

Planting: Sow seeds 0.5 cm (1/4 in) deep, spacing plants 10 to 15 cm (4 to 6 in) apart.
Watering: Keep the soil evenly moist, without overwatering.

Harvesting:

• Pick young leaves for continuous harvesting.

• Cut entire plants 4 cm (1.5 in) from the base to allow for regrowth.

Maintenance: Allow some plants to flower and self-seed naturally to ensure spontaneous regeneration.

Seed saving tips for future supply

Flowering and going to seed: Allow some plants to mature to produce small blue flowers and seeds.
Harvesting seeds: When the flower heads are dry and brown, harvest them before the seeds naturally disperse.
Drying and cleaning: Separate the seeds from the husks and dry them completely on a cloth.
Storage: Store in an airtight container in a cool, dark place. Seeds remain viable for up to 3 years.

Certified organic by
Islands Organics Producers Association (Cert#1962)