An unusual veg, Texel Greens has become a popular choice for use as a fast growing cut-&-come-again salad crop. It has small, delicious leaves that taste like a combination of spinach and cabbage with a hint of garlic: pick when small for salads (will resprout), or let some grow on (cook leaves as you would cabbage) and harvest immature flower stems (cook like broccoli), sauté or pop into a stir fry. Texel Greens are hardy and so can be grown in the winter under cover, but it is equally good sown in early Spring and again in late Summer (so as to avoid the warmest weather).
Alternative spellings texcel, texsel.
Sow: seed depth 5mm, in the open in spring through to late summer, sow under cover from early to mid-autumn. Sow every 2-3 weeks, for a continuous supply.
Grow: for cut-&-come-again use thin to 5cm apart and they will be ready in 3 to 4 weeks; they will usually resprout again. For individual small plants thin to 10cm and up to 30cm for larger plants. Ready in about seven weeks, either pull whole plant when 20-30cm high or pick individual leaves. Mature plants reach 60-60cm tall & are best for cooking, as are immature flower stems
Enjoy: use young leaves in salads or cook as “greens” by steaming, saute or stir fry. Cook flower stems as you would broccoli.
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