Advertisement
Published 2002
In the early 1970s at Chez Panisse, I smuggled in seeds from France and had them grown for us, little edible greens and wild greens to make a mix of various leaves. The southern French word mesclun means just that, “a mix of wild greens.” The concept, now ubiquitous and misunderstood, is one of the major culinary sins that can be laid at my feet.