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. For outdoor sowing: Sow during 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 in 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.