How to grow mache
Overview
Mache, also known as corn salad or lamb's lettuce, is a cool-season leafy green grown for its tender, nutty-flavored rosettes. It thrives in part-shade and consistently moist soil, with high frost tolerance making it ideal for autumn and winter harvests in cooler zones.
Varieties
- Verte de Cambrai — A classic French variety with small, dark green leaves and excellent cold tolerance.
- Large-Leaved — Produces larger, more vigorous rosettes for easier harvesting in home gardens.
Soil Preparation
Mache prefers rich, well-drained soil with a pH of 6.0–7.0. Before planting, work in 2–3 cm of aged compost or well-rotted manure. Ensure good drainage to prevent root rot.
Growing Guide
Sow mache seeds directly in well-drained, fertile soil in a position that receives morning sun and afternoon shade. Space seeds 2–3 cm apart in rows 20 cm apart, or broadcast thinly. Keep soil consistently moist but not waterlogged. In warmer zones, time sowing for autumn to avoid bolting in heat.
Sowing
Sow mache seeds 5 mm deep, 2–3 cm apart, in rows 20 cm apart. Germination takes 7–14 days at 10–20°C. Direct sow is best; transplanting is not recommended due to delicate roots.
Care
Feed mache with a balanced liquid fertiliser every 2–3 weeks during active growth. Remove any yellowing leaves to improve airflow. No pruning is needed; keep soil moist but not waterlogged.
Companion Planting
Plant mache with cool-season companions like spinach, lettuce, and chervil. Avoid planting near heavy feeders such as corn or tomatoes, which may compete for moisture and nutrients.
Common Pests & Risks
Slugs and snails are the main pests in Australian gardens, especially in moist conditions. Use organic pellets, beer traps, or copper tape. Aphids may appear in dry spells; hose off or use insecticidal soap.
Harvesting
Harvest mache by cutting whole rosettes at the base when leaves are 5–8 cm long, typically 6–8 weeks after sowing. For a continuous supply, pick outer leaves first or resow every 3 weeks.
In the Kitchen
Mache has a mild, nutty flavour and is best used fresh in salads. Store unwashed in a plastic bag in the fridge for up to 5 days. Avoid cooking as leaves wilt quickly.
Troubleshooting
Yellow leaves: overwatering or poor drainage; reduce watering and improve soil. Brown leaf edges: heat stress or sun scorch; move to part-shade. Bolting: caused by warm weather or day length; sow in autumn only. Slow growth: lack of nitrogen; feed with liquid fertiliser. Slime on leaves: slug damage; use barriers or traps.