Red Frills features deeply cut leaves that almost look like fronds. Little leaves give salads a boost of colour, flavour and visual impact. They are mild when young, larger leaves get progressively spicier and are super wilted or stir fried (try serving with red meat or sausages).
SOW: between April and August. Starting the seeds in modules enables you to transplant at the 2/3 leaf stage.
GROW: it just grows! Space at 10-30cm depending on the size of plant you want. Plant closer together for cut-&-come-again cropping, Red Frills will resprout several times. Keep watered in very dry weather, ready to harvest after 8-7 weeks.
ENJOY: try these in salads, cook with them or even pickled or fermented. Young leaves are milder but mature leaves are spicier however they less pungent when cooked. Flowering shoots can be cut & cooked as you would broccoli.
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