Erbette is a delicacy: excellent flavour and texture from both the leaves and the thin pale green ribs. You can grow this as a cut-&-come-again crop for salads but do leave some plants to grow on and enjoy at a larger size when cooking will bring out its sweetness.
SOW & GROW: for individual plants sow in pots (20mm deep), transplant at 30-35cm apart. Start them in late spring & summer for summer & autumn crop of individual leaves & stems, plants will resprout.
SOW & GROW: for cut-&-come-again spring to late summer sowings every few weeks outdoors for salad leaves throughout the summer. For salad leaves during the winter you will need to sow in the early autumn and grow with protection from penetrating frost. For baby leaf sow indoors at any time.
ENJOY: lovely in salads; cooking brings out an unexpected sweetness. Steam leaves. The stems can be cooked like rhubarb or try steaming and serve with butter
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