These are fast growing, making several plantings possible. Plant a few weeks before last frost date and then again a few weeks after last frost. A third planting can be done after original plantings are harvested. Plant seed about ½ inch deep in rows 6 inches apart, or scatter seed; thin to 4 inches. Harvest when leaves are young and tender.
Look for a consistent green color with no yellowing, blemishes, or wilting. Wrap in paper towel and store in a bag/container in the crisper of your refrigerator. They will last up to 5 days.
Wash under cold water and discard any discolored leaves. Fold in half along the stem of the leaf and cut the stem out.
Raw: Greens can be used raw as you would use other greens in a salad.
Cook: Chop the greens and simmer in about an inch of water in a flat skillet until tender. Drain and season as desired.
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