Reading a thread about 'Collards' and Brassica medullosa, which I had never heard of, but would love to try, got me thinking about the greens called Horta that you get in Greece. They are fab with olive oil and lemon juice
Rather like spinach, but keep their texture better when cooked.
Has anyone grown Horta successfully in our climate? Where can you get seeds from?
Rather like spinach, but keep their texture better when cooked.
Has anyone grown Horta successfully in our climate? Where can you get seeds from?
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