Description:

This variety produces a lot of broad, golden, crunchy and fleshy leaves with a very sweet flavour. These leaves are eaten raw in salads or cooked in juice.

Culinary tip:

Delicious in salad with a sprig of chives or tarragon, it is also eaten cooked like spinach or in soups.

Soil tip:

When sowing, barely cover the seeds and lightly compact the soil to the surface. The stony likes sunny exposure.

Culture advice:

1. Sows: Sow from May to August in lines 25 cm apart.
2. Thinning: If the seedling is too dense, thin by tearing off the smaller plants.
3. Harvest: Harvest from July to November, 8 to 10 weeks after sowing. For a harvest from February to May, sow under a heated shelter from December to March.

Plants:

The purple likes the proximity of all other vegetables.

Performance:

2x2 m

The stages of sowing: