This is a very high quality variety & versatile in use. It grows quite uniformly, with dark green waxy leaves. It is slower than Kailaan, taking 9-10 weeks to reach maturity, and so is perfect to follow on with. Kichi also holds well to give you a bit more time to enjoy the tasty leaves before the flowering shoots (florets) start to develop – these are also edible. Price for 50 seeds.
SOW: from March to September
EAT: enjoy the leaves in salads or steam them. The flowering shoots and stems are also well flavoured. Peel the stems if the outer skin has become tough. Steam, stir fry or cook like sprouting broccoli
Your basket is empty.
