Southern Grits with Beaked Corn Salad
“In the early spring, around the months of March and April, you’ll find in the moist open fields of the South a tasty wild green with a smooth texture like butterhead lettuce. It’s called corn salad.”
“The way corn salad got its name was from the fact that in Europe it was often found growing wild in grain fields. It was harvested during the winter and early spring, and eventually came into cultivation. The European corn salad is also commonly known as mâche or lamb’s lettuce.”
After rinsing and then soaking the greens in a vinegar water bath. I chopped them and added them to cooked grits with cheese and bacon bits and topped with some soft boiled eggs.
The greens had a very nice tender texture and a slightly nutty taste.
Source:
Learn the edible uses and identification of beaked corn salad (Valerianella radiata), often called mache or lamb's lettuce, with closeups of
