Traditional French Mesclun Mix ratios

Hi,

(Partly because there are so many modern options to chose from) I am wanting to replicate traditional French Mesclun mixes.

I have found the below details, but still have some questions.  Is the Provencal mix ratios according to seed weight or volume or seed number?  Or should it be the ratio of the plant according to size at picking?

What about the ratio of the other two mixes? Would four parts lettuce to one part each of everything else be about right?

This website also has nasturtium leaves and flowers, is this traditional in French salad: https://lavierustic.com/__trashed/

DESCRIPTION OF MIXES...

https://harvesttotable.com/mesclun_the_french_mix/


Provencal Mesclun (originated in Porvence, France): includes lettuce, fine curled endive, rocket and chervil. The traditional recipe calls for one part arugula, two parts chervil, one part curly endive, and four parts lettuce. It is made up entirely of leaves, mild tasting or zesty.

• Mesclun (originated in northern France): various lettuces and endive cultivars and cress, corn salad, and spinach.

• Nicoise (originated in Nice, France): Mediterranean salad leaves including dandelion, upland cress, rocket, chicory, lettuce and curly endive./

I would say the ratios are more likely to be of the harvested leaves, rather than the seeds. When you grow different things all together, it's often hard to get everything to grow at the same rate, so the seed ratios might end up producing very different ratios of greens, and different ratios at different stages of growth.

The Wikipedia entry for mesclun greens makes it sound like the mixture was somewhat variable, depending on what grew best for the farmer.  That was always my understanding of it.  I don't know that there would have been rigid rules about what was included and in what ratios. Farmers would have sold what they had, which might have been very different depending on weather, pest pressure,etc.

I like learning about new foods and or new words.

This sounds like a fun project "Growing a Traditional Mesclun Garden" so I wanted to learn more.

Below from Wikipedia, it states: "chervil, arugula, leafy lettuces, and endive".

I do not know if there was a ratio for growing I would myself do 25% of each because that is simple math. Or I might do 16% chervil, 16% arugula, 25% lettuce, and 16% endive. Come spring I just might give this a try because to the best of my knowledge I have not tried chervil, arugula, and endive.


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Mesclun is simply a mix of four different types of these kinds of greens.

The first known mention of this salad blend was recorded in the late 1970s in Nice, France. There, French farmers would bring green mixes to the market to sell. These mixes became the first mesclun, and the basis for the bagged varieties we see every day.

https://www.thespruceeats.com/what-is-mesclun-4774443

Mesclun (French pronunciation: ​[mɛsˈklœ̃]) is a mix of assorted small young salad greens that originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive,

https://en.wikipedia.org/wiki/Mesclun


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