Green leaves and purple stems give way to tender, plum-hued flower stalks with a refreshing and mild mustardy flavor. Harvest just as buds begin to open by cutting or snapping the stems. Use like raab: sauté the stems, leaves, and florets and flavor lightly. Don't be shy about harvesting early; allowed to over-mature and the stems may become too fibrous. Succession sow for multiple crops.
