cold-tolerant leafy greens with a spicy flavor. eaten raw in salads and as a cooked green. can be grown for spring or fall harvest. sow directly in the garden up to 4 weeks before the last expected frost and in late summer to early fall for a late-season harvest. plant seeds ½ inch deep and space plants 6 inches apart with 18 to 24 inches between rows. can be started indoors 4 to 6 weeks before outdoor planting time for a faster harvest. plant every 2 weeks for an extended harvest season. leaves are nutritious and high in iron and vitamins a and c. tolerant of light frosts.
fast-growing plants for 