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60 Days To Harvest: Dark green rhubarb-like leaves are slightly crumpled with crimson veins. Main stems of narrow but fleshy ribs are bright red. Leaves area cooked liked spinach. Stalks are great cut into small pieces cooked. Very heat resistent.
Sowing: Sow seeds in successive crops every 2 weeks from mid-spring until early summer for a continuous supply.
Comments: Harvest outer leaves first by cutting at the base of the stem, then work towards the center. Harvest regularly for a continuous supply of tender new growth.