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Sow April-August 3cm (1”) deep in 30cm (12”)rows and thin to 15cm (6”) apart. Later sowings will provide fresh greens through the winter.
Harvest from July onwards.
Water freely through
the season and harvest by picking a few leaves, snapping them off close to the ground, from several plants rather than completely stripping one. The thinnings can be trimmed of their roots and cooked.
Pick leaves continually to encourage a steady supply of young green leaves.
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