Deeply lobed leaves with rich spicy flavor are produced early on fast-growing, upright, slow-bolting plants. Harvest leaves as needed for salads, sandwiches, or sautéing. 20-40 days from transplant.
Care: Plant 10-12″ apart in rows 18-36″ apart in full sun, cool moist soil.
Cold-tolerant plants that stand in the field for harvest as needed in late fall and early winter. May overwinter in mild seasons, or die back and sprout from the root in spring for an extra-early crop. See our Fall & Winter Vegetable Guide for specific planting/harvest times & freeze-out temperatures.