Fully-grown plants have dark green/black, savoyed leaves that have an amazing taste. It traditionally is used to add rustic flavor to soups, stews, but also blends wonderfully in grain dishes. Try sautéed in olive oil with garlic and tossed with pasta. Plants may over-winter in mild climates and does well in containers in the northern regions. Rich in vitamins A, C, K, calcium, folic acid, and anti-oxidants. Plant in late summer for early-winter harvest, or early spring for summer harvest. You can also start it indoors 4 to 6 weeks before planting outside.