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This vegetable has broccoli-like florets on long, thin stems, but is actually related to the turnip. It is grown for its tasty, mustard-like leaves and flower stalks, rather than the florets, which stay small. The strong, peppery bite is often used in Italian and Chinese cooking. It is a source of vitamins A, C, potassium, and calcium.
Use the leaves, stems, and flower heads cooked, sautéed, steamed, or in stir fries. Harvest the leaves when they are 4 to 8” high. I like to blanch the stalks and sauté them in garlic and butter for 3 to 5 minutes until tender. Then I toss them with parsley, salt, and pepper, and finish with a lemon rind garnish
Full Sun
Height 30"
60
Days to Maturity
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