Corn salad is a small green annual leafy crop, related to the Valerian species of plants. Once considered a weed because it was originally found in winter cereals, nowadays, is cultivated as a tasty leaf vegetable on it's own. Corn salad is characterised by it's dark green leaf, soft and tender texture with a nutty flavour.

It's known by many names such as lamb's lettuce, mache and doucette but all refer to the same product. The strong and distinct flavour doesn't require much seasoning, and is mostly incorporated with other vegetables to add flavour and texture.

In some markets, it's not very well known or even available, but is increasing in popularity. It is well worth looking out for to try as an ingrediant in your next salad.

How to prepare

Often it is presented either as cut leaves or small shoots, sometime with the roots attached.

Cut of the roots, wash over well and drain.

Serve immediately fresh with other vegetables or blanche and add in with warm dishes.

  • Microwave: 2-3 minutes
  • Stir fried: 2-4 mintues

Buyer's and storage guide

Corn salad should be bought when the leaves are fresh and vibrant green in colour.

It's at its best when used immediately and fresh, but will store for 2-3 days in a bag or sealed container in the refrigerator.


  • Corn salad can be eaten in warm soups with fish, meat or poultry
  • Both excellent as an appetizer and in salads, mixed wtih strong cheeses and fruits, such as pears
  • Stir fried with pineapple
  • On a toast with fresh cream cheese and orange segments
  • Used as a substitute wherever lettuce, spinach or rocket is normally prepared