Edible at any stage, this easy to grow plant forms a neat, low-growing rosette of lobed, dark green leaves with a peppery flavor that's sharp but not overpowering. Cut seedlings for micro greens, pick individual leaves as needed for salads and sandwiches, or harvest entire plants for a pot of cooked greens. Grows best in the cool weather of spring and fall, in sun or partial shade. Very hardy.
This packet sows fifteen 10-foot rows.
Days to Emerge:
When to sow outside: RECOMMENDED. 4 to 6 weeks before average last frost. In USDA zones 8 or warmer, sow in fall for winter and spring harvest. Sow every two weeks for continuous harvest.
When to start inside: Not recommended.
Harvesting: Harvesting of baby leaves can begin as soon as the true leaves appear. Snip off with a pair of scissors. Entire plants can be harvested about 7 to 8 weeks after sowing. In mild winter climates, it’s best to harvest during the cooler parts of the year. Plants growing in the heat of summer, or plants that have bolted (produced a flower stalk) may be too bitter to eat.
Artist: Annie Reiser