SOWING: : Seed can also be started indoors 3 weeks before last frost in individual pots. Cover seeds with ¼ inch soil firmed down. Make successive sowings every 2-3 weeks through spring for continued harvest.
THINNING AND TRANSPLANTING: 12 inches or more between plants. Enjoy young thinned leaves in a salad or carefully cut plant above soil line when 6 to 8 inches tall for steaming.
GERMINATION: One to two weeks. Keep soil moderately moist during germination.
Ed’s Special Advice: More mature plants can be used as ornamental elements in the garden. Plants can reach four feet tall or more but eating quality of the leaves is greatly diminished. Successive sowings and harvest of leaves when young to ensure best texture and flavor.
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