Valerianella locusta (Field salad) – an annual herb growing 10 to 40 cm tall, forming a small rosette of dark green leaves. The leaves vary in shape: the lower ones are spatulate and blunt-tipped, the middle ones are oblong-lanceolate, and the upper ones are oblong-linear. The flowers are small, white or pale lilac, arranged in semi-umbels; the fruits are oval-oblong, three-chambered, and ripen in May–June.
The «Trophy» variety is distinguished by its small rosette and small, delicate leaves, which have a more pronounced aroma. The plant prefers light loamy soils, loose, neutral or slightly acidic, but can also grow on fertile soils. Field salad is sensitive to heat and dryness: it is best grown in moderate climatic conditions where the temperature does not exceed 25 °C. For sowing, seeds are sown at a depth of 1–2 cm, with a distance of at least 10 cm between plants and 35–45 cm between rows. Regular watering and soil loosening contribute to good growth.
Field salad is rich in vitamins of groups B, C, E, A, K, minerals (iron, potassium, calcium) and essential oils, making it useful for strengthening immunity, improving digestion and metabolism. In cooking, it is widely used in vegetable salads, soups, sandwiches and as a substitute for spinach. Leaves are harvested 50–70 days after sowing; at this time, the plant is usually harvested before flowering to maintain the tenderness of the leaves.
