(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...
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./