Mesclun is more than just a random assortment of leafy greens; it is a thoughtful blend of tender leaves, designed to provide a delicate balance of flavors, textures, and colors. The exact makeup of mesclun can vary dramatically between traditional Provençal versions, modern commercial "spring mixes," and homemade blends, but a few key herbs and greens consistently define its character. Understanding the components allows you to appreciate the nuance of this classic salad and even create your own custom mixes.
The Traditional Herbal Core of Mesclun
In its most authentic form, originating in Nice, France, mesclun has a very specific formula. The traditional mix, often called fines herbes, focuses on a few potent herbs and greens in specific proportions to create a harmonious and complex flavor profile.
Key Traditional Herbs and Greens:
- Chervil: This delicate herb is a hallmark of authentic mesclun. With lacy leaves and a subtle flavor reminiscent of anise or licorice, chervil provides a sweet and mild herbal note that perfectly complements the other components.
- Arugula: Also known as rocket, this green is famous for its distinctly peppery and slightly bitter flavor profile. Arugula, a member of the mustard family, adds a zesty kick that prevents the salad from being one-dimensional.
- Endive: Curly endive, also known as frisée, brings a slight bitterness and a pleasing, frilly texture to the mix. This bitter element is crucial for balancing the sweeter and more delicate leaves.
- Leaf Lettuce: The foundation of the mix is often composed of several types of mild, tender leaf lettuces. These can include baby red and green leaf varieties, which add bulk and a soft, sweet base for the more intense flavors of the herbs.
Common Additions in Modern Mesclun Mixes
Today, the definition of mesclun has broadened, and commercial seed packets and pre-packaged "spring mixes" often contain a much wider variety of greens and herbs to appeal to a broader palate. These mixes offer an expanded range of flavors, from spicy to nutty to tangy.
Popular Modern Additions:
- Sorrel: This leafy green adds a pronounced, tangy lemon flavor to mesclun. A little goes a long way, and its bright acidity can cut through rich dressings.
- Parsley: Both curly and flat-leaf parsley can be added to the mix for a fresh, slightly peppery, and clean taste.
- Mizuna: This Japanese mustard green offers a spicy, pungent flavor and attractive, serrated leaves. It adds a powerful peppery bite, especially when young.
- Tatsoi: A small, leafy Asian green, tatsoi provides a mild, mustardy flavor and a deep green color.
- Chives: Thinly sliced chives add a mild onion flavor and are often included as a flavorful garnish.
- Dandelion Greens: For a more rustic, wild mix, young dandelion greens can be included for their characteristic bitterness.
The Role of Greens vs. Herbs
In mesclun, the line between an "herb" and a "green" is often blurred. Greens, such as various lettuces, provide the bulk and mild flavor foundation, while herbs, like chervil and sorrel, are added in smaller quantities to provide the distinctive, more intense flavor notes. The beauty of mesclun lies in this specific ratio, creating a salad that is both refreshing and complex.
How to Balance Your Blend
- Peppery: To create a spicier mix, increase the proportion of arugula, mustard greens, and mizuna.
- Sweet and Mild: For a milder salad, focus on a higher ratio of tender lettuces and add a touch of chervil or a sprinkle of parsley.
- Tangy: To enhance the tangy notes, be generous with sorrel or add a bit of cress for a peppery, bright flavor.
Mesclun vs. Spring Mix: The Commercial Difference
While the terms mesclun and spring mix are often used interchangeably, there is a distinction worth noting. Traditional mesclun adheres to a more classic and often specific mix, sometimes limited to the four core components. Commercial spring mixes, however, are broader and can contain any number of baby greens available, focusing on variety and visual appeal rather than a specific recipe. These mixes are convenient but may lack the precise balance of a classic Provençal mesclun.
Comparison Table: Classic Mesclun vs. Modern Spring Mix
| Feature | Traditional Mesclun | Modern Spring Mix |
|---|---|---|
| Origin | Provence, France | North America, commercialized in the 1980s |
| Primary Goal | Create a balanced, harmonious flavor profile | Offer variety and visual appeal |
| Core Herbs | Chervil, arugula, leafy lettuces, endive | Broader range, including chervil, arugula, sorrel, basil, cilantro |
| Flavor Profile | Subtly balanced blend of sweet, peppery, and bitter | Can range from spicy to mild, depending on the blend |
| Key Components | 4-6 specific types of young greens | Can include over a dozen varieties of greens, lettuces, and herbs |
Conclusion
What herbs are in mesclun is not a single, static answer but a culinary exploration that balances tradition with innovation. At its heart, mesclun relies on a mix of tender greens and specific herbs like chervil and arugula to provide a foundation of balanced flavors. Modern mixes expand on this idea by incorporating a wider array of leafy greens and flavorful herbs to create diverse and appealing salad bases. Whether you are enjoying a classic version or a contemporary mix, the defining feature of mesclun is the tender quality of its young leaves, ensuring every bite is a burst of fresh flavor.
