SALAD SHUNGIKU ~ distinguished by thicker leaves and sweeter flavour this is the best variety for adding to salads 50 seeds
SOW & GROW: at almost any time of the year. From autumn to early spring they will appreciate some protection (they don’t like prolonged rain) and from mid-spring to early autumn sow & grow them outdoors. For cut-and-come-again plants may be spaced close together and can be cut after 4-5 weeks. They will resprout several times over a couple of months and can be kept trimmed to make a neat edge to a path or veg bed or grown in containers.
EAT: They have a slightly succulent texture and mix well with other greens and they go particularly well with tomatoes: very popular here in salad with spaghetti bolognaise & lasagne. Young shoots and flower petals can also be eaten.
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