A leafy green vegetable with a slight nutty flavor that is similar to mustard greens or turnips. It is a popular ingredient in Italian, Spanish, and Portuguese cuisines, often served sautéed with garlic and olive oil or added to pasta dishes with sausage. The entire plant, including its leaves, stems, and flower buds, is edible, though it can be blanched to reduce its bitterness. It is nutrient rich in vitamins.
It belongs to the same family as mustard greens and turnips.
Seed Count: .890mg approx. 300-350 seeds
Start seeds indoors 4-6 weeks before the last frost or direct sow in late summer/early spring.
Plant seeds about 1/4 - 1/2" deep in well-drained soil, providing full sun and regular watering.
Thin seedlings to a final spacing of 12-18 inches apart and harvest the leaves, stems, and flower buds before the flowers fully open to avoid bitterness.
