Plant a few weeks before the last frost date and stagger through June for successive plantings. Plant seeds ½ inch deep in rows 6 inches apart, or scatter seeds; thin to 8 inches. Harvest when the leaves are big enough to use. Generally younger, smaller leaves will be more tender.
Leaves should be consistent in color, without blemishes and not wilted. Rinse under cold water before storing, pat dry and wrap in paper towel and put in a bag/container in the crisper of the refrigerator for up to a week.
Rinse under cold water if not yet washed. Discard wilted or discolored leaves. Use raw; torn, shredded, or chopped as desired for use in salads and on sandwiches.
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