A much more prolific form, with an abundance of large, tasty leaves and wide, white mid-ribs. Cook the succulent mid-rib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli. Sow in spring for a summer/autumn crop, mid to late summer for an autumn/spring crop. Harvest by picking a few leaves, snapping them off near the base of the plant from several plants rather than completely stripping one.
