This crisp, cold-hardy green is a delicious edible salad green, that has a similar texture to frisée, and is a gentle skin soother. This effortless salad green goes by many names in different countries: Minutina, Buck's horn plantain, or Erba Stella, but whatever you call it, it's delicious. It's great tossed into meals raw, is delicious sauteed in olive oil, and can make great skin-soothing medicine. It loves being cut and thrives in the cool spring season. As a plantain it is a go-to in the garden for skin support. (Plantago coronopus)
Why We Love It
Here are some of the reasons why we love Perma Frisée...
1) AWESOME TEXTURE - Perma Frisée is a cool season green that loves being cut. It's a crisp green addition to a salad and is a great 'cut and come again' salad plant. It's most delicious before it flowers, so cutting it frequently will prolong your harvest.
2) SKIN SOOTHER- Because it's a type of plantain, it has a cooling effect on the body and is wonderfully soothing for the skin. Applied topically, it can draw out skin infections. You can use it as a poultice and apply on scrapes, bug bites, bumps, rashes, and it will bring soothing to anything that's hot and inflamed.
3) COLD HARDY - This is one tough plant. It's super cold hardy and can be one of the first things you put into the ground as direct seeds or as a transplant. It can handle mild frosts and grows throughout the winter in temperate regions.
How to Grow It
Here's how to grow Perma Frisée:
|PART SUN, PREVENT DIRECT SUN IN HOT SEASON
|REGULAR GARDEN MOISTURE
|USDA ZONES 5-9 (Not sure? Find your growing zone here)
|1 FEET TALL & WIDE
Plant in early Spring in nitrogen-rich soil for best green growth as a salad veggie. It stays more mild tasting if you grow it in partial shade in the heat of the summer.
Winter Sowing is the easiest way to start these seeds. Here's a seed-starting tutorial for you. You won't believe how easy it is!
How to Harvest & Use It
You can start harvesting in Spring. The more you harvest, the more delicious leaves these plants will put out. Harvest up to 1/3 of the leaves at a time and harvest often to keep a steady supply of green leaves coming and to delay flowering. The leaves are sweetest before flowering, but can be eaten at any time.
Want to learn more about this amazing perennial salad green? In this video, the MIGardener shares why this is his absolute favorite perennial green to grow: