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Info: Annual, fast-growing herb with a fresh, slightly sour-salty taste. Branched growth with fleshy leaves, height 20 - 30 cm. Frost-sensitive. The young shoots are used to season salads, herbal sauces, and cottage cheese. Can also be prepared like spinach as a vegetable. Suitable for freezing.
Care: Sow thinly in rows with a distance of 20 - 25 cm, cover lightly with soil, press down lightly, and keep moist. If necessary, thin out to 3 - 8 cm. Loves sunny, warm locations and light, sandy garden soils.
Tip: Cut the cotyledons young, like cress, or 4 - 10 weeks after sowing; the plants will sprout again. Older leaves become hard and bitter.
Sowing: March - April in cold frames, May - June in the open field
Germination: 6 - 15 days at 15 - 20°C
Harvest: July - October, from April in cold frames