Deep red leaves are set off by crisp white ribs and have a fresh, distinctive flavour. Leaves can be eaten raw or lightly chargrilled and drizzled with olive oil. Outdoor sowing : May-August, in a prepared seed bed or large container. Sow thinly in rows 30cm apart. Cover with 1.5cm of fine soil. Firm gently and keep moist. Seedlings appear 7-14 days. For continuous crops sow every 2-3 weeks. For cut and come again baby leaves no further thinning is required. Or, when large enough thin to 25cm apart for mature plants. Keep moist and weed free. Protect early sowings with cloches. Harvest August-November. For individual baby leaves, pick as required, a few from each plant. Leaves then regrow for up to 4 cuts. Pick whole heads from June.