A member of the brassica family (broccoli, raddishes, etc.), this leafy green has a peppery bite and pairs well with other strong flavors such as citrus or cheese. This plant is often used raw in salads but also cooked in pasta dishes, soups, and stir frys.
Planting/Harvesting Notes
- Plant in cool, well draining soil in part to full sun.
- Grow under a trellis or between rows of tall plants to extend your salad season.
- Harvest by cutting leaves at the base. Harvest every other leaf to allow other leaves to continue growing.