Medium green leaves are long and deeply lobed with a tender texture and sweet taste. Good resistance to bolting and relatively heat tolerant. Excellent in salads.
Sow seeds in successive crops every 2 weeks from April to August, as long as weather is cool.
Harvest by pulling entire plant or cutting leaves at least 2cm above the base to encourage new leaf growth.
This heirloom Japanese green is well known in culinary circles. Vigorous high yielding plants are loaded with broad, light green, deeply serrated leaves highlighted with distinctive white ribs. This variety is more heat tolerant than many greens and will resist bolting.
Bright magenta red foliage that beats all the others. Upright habit with medium to large open heads and ddeply lobed leaves. Slow to bolt and holds its mild, non-bitter taste.
Sow seeds in successive crops every 2 weeks from April as long as weather is cool. Grows best in organic well drained soil in a sunny location. Can be sown in rows, blocks or squares.
Colour is best in cooler weather but stands up well in summer too. keep evenly watered through the season.
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