These hearty braising greens can be sown early spring through August. Sow in a row or block and cut young plants up to 3 times, or, sow and thin young plants to 6-8" apart, reserving the thinnings for salads and sautes. Allow remaining plants to grow to maturity, harvest the outer leaves of the plants and let re-grow.
Baby braising greens can be added to lettuce for an easy salad mix.
Allow 20 days for baby greens, 45 for more mature leaves.