Bellezia has all the spicy pepperiness you would expect from the wild strain wrapped up in a well-behaved package! The leaves, serrated into elegant lobes, are thickish giving them good ‘mouth feel’! Pick as soon as large enough or grow larger for increased spice, flowers are also a spicy edible. Cut back plants for a second harvest. Keep Bellezia watered and it has good bolt resistance. Bellezia has wild roots, a professional cultivated form of Diplotaxis tenuifolia
This variety is part of our naturally nurtured range, the seed comes from an organic source
SOW: April through to September 5-10mm deep & 2 or 3 seeds per module, once growing keep the strongest (eat the others!) and now you can space plants out 10-15cm apart. OR sow thinly in situ among slower salads or in outdoor pots. Sow some seeds every 2-3 weeks.
GROW: keep watered, especially if there is a lack of rain as dryness will trigger changes – the plant thinks it needs to flower and the leaves become harsher.
EAT & ENJOY: 30-40 days or as soon as you can pick a few leaves at a time. Pick frequently to encourage new growth, a cut just above the ground will prompt a second flourish. And those flowers are also edible & spicy.
What in the world is ‘mouth feel’ – the leaf thickness of Bellezia is a definite positive, the leaves don’t behave like green tissue paper or disintegrate when you eat them, you actually have leaves that provide time for the flavour to give satisfaction. Enjoy them in salad, lovely with tomatoes and combines well with basil, or cooked lightly (add to the top of pizza or stir into a hot pasta dish shortly before serving)
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