PLANTING: In early spring sow seeds 1/4” deep, 1-2” apart. This plants to 3-4” apart by pulling
extra plants for early summer use. HARVEST: Leaves can be cut at any time. For young salad greens, do not thin plants and cut 5 weeks before emergence. Leaves can be cooked like spinach or used raw in salads. Midribs can be cooked like asparagus. Outer stalks can be fried. You will need 2 oz. of seeds per 100’ row