So I just read an article that was talking about the miracles of Mesclun and the vitamins that it contains. I googled it and found out that Mesclun is a mixture of leafy greens. I went back to the article and later on the author was calling it a mustard green. I googled Mesclun mustard and got the same results as when I googled Mesclun. Anyone happen to know what this author might be talking about. I hate these types of articles where the author talks about something and you google it and nothing is available. Tears down the author's credibility very quickly.

Mesclun being a mix, can contain mustard, and other things. Mustard is a brassica, in my experience pretty fast growing and a thin lettuce like texture.
Here's what Burpee calls mesclun
https://www.burpee.com/vegetab...

As you probably know, some internet writing is writers reading other sites and rewriting the info.

Yeah. Here's the thing. The article was making claims about how mesclun was higher in certain vitamins than other leafy greens. What little bit of research I did before posting my question, I found that mesclun mixes are different based on vendor. So the article falls completely apart because the vitamin content for the different mesclun packets will differ. Was hoping that mesclun was something more than a packet of greens.

Mesclun is a Provençal word which simply means "mix". Loosely interpreted it means "mixed herbs".

The original article contains:
French parsley
Arugula
Oak leaf lettuce
Belgian endive or Italian cicoria
Chive

As you can see apart from arugula these are all poor man's herbs, very cheap to buy or very easy to grow.

These days it's very rare to find restaurants selling the original article, even in France, because apart from arugula none of the herbs used are fashionable, so "mesclun" usually contains the miracle herb of the moment. Nowadays this usually means mizuna or any other mustard green despite the fact no Brassica sp. are contained in the original recipe.

You'd be probably better off buying the component seeds and making your own misclun: this also has the benefit of allowing you to increase or decrease the ratio of each component to suit your personal taste.

And.. the likely event that not all seeds in the mix will grow in the right desired proportions ..

I read broccoli sprouts are better than broccoli. Anyway I bought some seeds to sprout but then I didn't store them well, so I dumped them. This season I bought more alfalfa seeds to sprout, not sure how to either, but I'll give it a try. Last time I tried to sprout some old beans, it was a failure, the sprouts were bitter.

So two issues. The author of the article was going off of information provided to her by her source, Dr Drew Ramsey MD, who is listed as a nutrition psychologist. I was going to contact the author but not contact information was provided. Was going to offer her a chance to define what she meant as mesclun, as she clearly defines it as a mustard green in the article and not a mix of greens.

Usually mesclun has more kale, but here's a comparison for nutrition. I personally don't like mustard that much. I think some people don't like kale, so it's an alternative.
https://health.usnews.com/heal...

Every year I plant what I call my "salad bar" that I suppose could be described as mesclun. It's an intermixing of various salad greens all in one bed, so I can pop out quickly and grab my evening salad from one place. Every year it's a slightly different selection, but always includes a variety of lettuces, red mustard, sorrel, arugula, chives and parsley. Over the years I've included other ingredients, it just depends on what I have or manage to fit in: cabbages, nasturtiums, cilantro, etc. I figure with diversity comes a range of nutrients, but I'm not scientific about it.