Heirloom variety from Italy. Open loose-leaf variety with deep red stems and long serrated dark green leaves which look similar to dandelion. Bitter spicy flavour that is a very popular addition to salads. Great variety for baby-leaf. Also good steamed, grilled and stir fried. Can be cooked as a vegetable or eaten raw as a salad green.
Harvest by cutting leaves off above ground level as required, plant will continue to sprout. Also known as "Red Dandelion" or "Red Rib".
Sow 5mm deep, Spring and Autumn, full sun, moist soil
20 seeds per packet