50 Days To Harvest: Huge, glossy dark green leaves with their white veins are fleshy, crumpled and attractive. Leaves are cooked like spinach. Stalks are great cut into small pieces and cooked. Very good heat resistence makes this leafy plant slow to bolt.
Sowing: Sow seeds in successive crops every 2 weeks from mid-spring until early summer for a continuous harvest. Does best in a sunny site with well drained soil. Keep evenly watered for best growth.
Comments: Remove outer leaves first by cutting at the base of the stem, then work towards the centre. Harvest regularly for continuous supply of tender new growth.
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