This non-heading member of the cabbage family produces nutritious leaves popular in the south as a cooked vegetable green. This variety is a vigorous grower that produces tender, juicy, blue-green leaves. Plants are easy to grow and tolerant of heat and cold. Delicious boiled, steamed or in salads. Culture: Sow directly in the garden in spring and summer. Seeds can also be started indoors 5–6 weeks before the last frost. Plant in a sunny location in loose soil. Harvest: Pick entire plant, or gradually pick lower leaves. Nutrition: One of the most nutritious of all greens, very rich in calcium and vitamins A and C.