This Italian favourite has an upright habit and large, bright red leaves accentuated with pure white veins. The colour becomes deeper as the weather gets colder.
Use the hearts raw in salads, or cut into quarters, brush olive oil and grill, or bake with Parmesan cheese for a delicious gratin.
Sow Jun-Aug and harvest Oct-Dec.
|J Jan||F Feb||M Mar||A Apr||M May||J June||J Jul||A Aug||S Sep||O Oct||N Nov||D Dec|