A zesty, spicy green at home in salads or lightly cooked on the side.
Culture: Similar to other members of the brassica family. Sow seeds in early spring or in mid August about 2.5 cm (1") apart and 8-15 mm (1/4-1/2") deep in rows 60 cm (24") apart. Thin seedlings to 15 cm (6") apart after sprouting. Harvest leaves by cutting them from the plant.