It's now possible to tell the many varieties of greens apart because they have true leaves. Clockwise from the top: white russian kale, chirimen hakarashi, pac choi, and red-violet pac choi. Red-violet pac choi is my favorite right now. The tinge of red on the outside of the leaves is just lovely. I'm thinking of having a taste test once the greens reach harvest size - would anyone be interested?
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