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Arugula (Eruca sativa) plays a starring role in most mesclun mixes. It pops out of the ground and is ready for harvest in less than three weeks. Arugula can double as a salad green and a seasoning, adding tang to gazpacho and a welcome piquancy when chopped into a salad bowl and combined with lentils and couscous. Arugula comes in two varieties; sylvetta (Diplotaxis spp.) is the wild cousin to the more traditional arugula. Both are peppery and grow quickly.
Chervil (Anthriscus cerefolium) packs a spicy surprise wallop in its tender ferny greens, and is a classic ingredient in French vinaigrettes. Use its anise flavored leaves sparingly in dressings and salads.
Chicories (Cichorium endiva) range from small, cup shaped leaves (escarole) to frilly heads (endive), yet all are typically tart in flavor. Tamed with a creamy dressing, they enliven a salad of mixed greens with both texture and taste.
Cress (Lepidum sativum) adds a distinctively peppery flavor to any salad and was known as peppergrass to 19th century Americans.
