A fairly hardy, flavoursome, nutritious greens type originating from Ethiopian Mustard. Fast growing and popular for salad leaves if cut young and tender. Texsel is particularly adapted to temperate climates.
Cultivated for its edible leaves in some areas, plants that are given some protection from the cold can supply edible leaves all through the winter.
Succeeds in full sun in a well-drained fertile preferably alkaline soil. Succeeds in any reasonable soil.
Sow in situ in succession from March to early September. The seed can also be sown under cloches in February when it will yield a crop in May.Edible uses