A very robust and early selection, harvested in two weeks from March, young crisp leaves with a spicy spinach or turnip flavor. The young shoots can be cooked whole, in salads, or cooked. A spring and fall vegetable, similar to Asian cabbages, healthy and rich in vitamins.

Sowing

Sowing: in open ground, about 0.5 cm deep, in rows spaced 25 cm apart, from March to May then August/September. Thin out to 5/10 cm.

Harvest

3 to 4 harvests of young shoots with leaves 5 to 10 cm high are possible. All types of soil. Regular watering.

Culture

Under cover, winter cultivation is possible from November to March. If you continue thinning to 25 cm, you can obtain a head the size of a chicory, to be used in winter salads.