Herbaceous perennial with light green foliage that can be used as a spring green either steamed, sauteed or stir fried. Known for it’s culinary uses and medicinal properties, the young leaves are rich in both minerals (calcium, iron and potassium) as well as vitamin A and C. Leaves can also be eaten fresh or made into tea. Plant in part to full sun in moist nitrogen-rich soil.

Size: 4″ Pot

Photo Courtesy of Sublime Gardens