For spring and late autumn cultivation. A crop with fairly large dark green leaves. An iron-rich vegetable, which can be eaten both cooked and raw. Sow in rows in a greenhouse or in the garden. Regularly sow small amounts to ensure constant harvesting. Requires much nitrogen, potassium, and moisture. Do not sow outside the sowing period indicated, otherwise the crop tends to bolt. Prickly-seeded seed is usually used for early cultivation.
