Eruca vesicaria subsp. sativa 30-40 days. Can be sown from early spring through late fall. Frost-hardy and easy to grow. Long, dark green, broad arrow-shaped leaves form a loose, open bunch. Grows 12–18 inches tall before bolting. Not bitter, this salad green has a jazzy, distinctive flavor. Approximately 550 seeds per gram
Soil Temp for Germ 50–70°F
Seed Depth ¼–½"
Seed Spacing 1–2"
Days to Emergence 2–15
Thin Plants to 6–12"
Row Spacing 16–18"
Fertilizer Needs Low
Seeds per Gram Listed per variety
Savor the flavors that fill the kitchens of Europe. Fast and easy to grow, greens are excellent sources of vitamins, minerals and phytochemicals. Enjoy them in soups, lightly steamed, or raw for a low calorie and highly nutritious part of your diet.
Days to maturity are calculated from date of direct seeding.
Culture
• Gourmet greens perform best when planted in early spring or fall
• Most will tolerate light to moderate frosts with minimal cover
• Plants are most vigorous and the flavors are better when daytime air temperatures are between 60-70°F
• Most greens are best direct sown
• Apply 1 cup of TSC's Complete fertilizer per 10 row feet, and 1 inch of compost
• Cover seeds with Reemay or Grow Guard 20 to help deter birds and improve germination
• Sow greens every couple of weeks to ensure a continuous supply of young plants
Direct Sowing
• Use row cover to improve germination and prevent soil crusting
• Thin as soon as 2-3 true leaves have formed
Transplanting
• Start indoors 4-6 weeks before anticipated transplant date
Insects & Diseases
• Common insects: Aphids and flea beetles
• Insect control: Strong spray of water, or applications of Pyrethrin or Neem oil
• Disease prevention: 3-4 year crop rotation, and proper plant spacing allows air circulation to prevent molds
Harvest & Storage
• Harvest greens frequently and when young
• As with all greens, a rinse in cold water will help preserve the flavor and texture
