Red Callaloo

The brilliant red leaves are cooked like spinach to make Jamaican and Guyanese-style callaloo, a traditional dish that originally came from West Africa. Like the green variety, the leaves are best used when young when they are sweet and slightly tangy. They are popular in soups, salads, and in meat and fish dishes. Very easy to grow. Sow direct in the garden in spring. 60 days.