礦工萵苣

Planted these in early fall and they’ve been thriving through the colder weather—the whole plant is edible, which makes for easy harvesting. The succulent leaves add a nice, refreshing crunch to winter salads.

Planted these in late fall and they’ve been thriving through the cold, which is exactly what I needed for a winter salad. The leaves are tender and juicy, and I love that every part of the plant is edible so nothing goes to waste.

My first batch sprouted in just over a week, and the leaves have a crisp, juicy texture that’s perfect for winter salads. Knowing it was historically used by miners to prevent scurvy makes me feel like I’m eating a piece of California history.