High-yield specialty with a long tradition.

A tasty, tender leafy vegetable from grandmother’s times, as a salad or for sautéing in butter, also good for use in Asian dishes. Fast growing. Harvest young. When planted individually, plants the size of an endive can also be harvested. For continuous harvest, it is best to sow in small successive batches. The tender stems are also used in the kitchen.

Early sowing in February to March directly into the cold frame, direct sowing outdoors from the end of March to the beginning of September thinly in rows, row spacing 10-15 cm. The harvest takes place around 3-4 weeks after sowing; depending on the sowing distance and culture, multiple harvests are possible.

Cultivation in the glasshouse during the low-light period should only take place in very bright places.

Supplied as raw (normal) seed in grams.
Approximately 500 seeds per gram.