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Direct sow in lines or blocks outside from April-October, or under cover from March. Make successsional sowings at 21 day intervals.
Thin to 10-15cm (4-6”) for cut-and-come-again salad, 20cm (8”)
for whole plants for stir-fry
Harvest 4 weeks from sowing. Cut when 5-10cm tall, above bottom set of leaves so plant can continue to grow.
Enjoy its light mustard flavor in a salad or as a
side dish, lightly cooked and seasoned. The leaves are also excellent for pickling.
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