A leafy brassica whose leaf, stem and florets are all edible.
OH This vegetable is dear to my heart, as a child we would eat it at least once a week, always served with pasta and purchased from our local Italian food market. It is my mother’s favourite vegetable and now that she is living with us in summers I have started to grow it here in our garden and wanted to share it with you all. Originally this plant can be traced back to China as well as the Mediterranean. With it being more closely related to a turnip than to broccoli the heritage is more likely Chinese given it is the home to so many similar greens. A leafy brassica whose leaf, stem and florets are all edible. Most often found in Italian cuisine and described to have a nutty and bitter taste. I usually sauté it with olive oil, garlic and salt. Best picked like basil in that you pinch out the florets and leaves that surround them and allow the plant to regrow for multiple harvests. As the name suggests it is a cool season crop best grown in spring and autumn.
Sow into trays in early Spring monthly or late Summer for consistent supply. Prick out to 4cm diagonal spacing when true leaves appear. Transplant into fertile soil at 30cm diagonal spacing.