How to harvest: Snip off the top of the plant, just above a growing point. Then two new shoots will emerge for larger and repeated harvests!
Price: € 1,00/ 20g
Meal ideas: This herb is popular in Korean and Japanese cuisine, and is used in a multitude of ways. The leaves can be used as wrappers for Korean Ssambap, or pickled for a great side dish as kkaennip jangajji.