Dark green leaves make excellent greens, and are served like spinach. Culture: Sow seed outdoors in full sun as early in spring as soil can be worked. Space seeds in beds or rows 2″ (5 cm) apart, thin young plants 12″-18″ (30-45 cm) apart. Harvest: Enjoy multiple harvests by cutting leaves individually; young leaves 6″ (15.7 cm) and up as desired, mature leaves up to 20″ (50 cm) tall. Plants will produce new leaves and stems throughout the season. Nutrition: Rich in vitamin A, iron and potassium. Preparation: After shells are peeled, boil stems and serve like asparagus.