Add a little peppery kick with tender kale-like & delicious broccoli tones…all from little Salad Rapini greens. Grown as you would cress (in an old spread tub on moist paper towel or cotton wool) give yourself a brunch treat…I am thinking sourdough toast, a generous layer of salad rape topped with smoked salmon and poached eggs.
SOW & GROW: at any time of the year on damp paper in a saucer or container (spread tubs are ideal, sufficient seed for about three sowings of this size), keep damp but not soaked. Making sure you keep them damp pop a small box over the top for 2-3 days (encourages the seedlings to stretch taller with stronger stems & help maintain humidity) remove the box & seedlings will green up.
HARVEST & ENJOY: allow 6-8 days before cutting…making it easy to time your sowing for a special weekend brunch perhaps? I am thinking sourdough toast, a generous layer of salad rape topped with smoked salmon and poached eggs OR stirred into scrambled eggs, or topping off a green salad or scattered over a soup…
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