They are so pretty with that white and pastel mauve hue.
They are super resistant to disease; they grow in any soil and any weather or season (as long as you live in Los Angeles).
They are great cooked in stews (couscous, boeuf bourguignon) or braised (sauté first and then add a bit of water or broth) or pickled in vinegar (add a slice of raw beet to give the pickled turnip that nice pink color).
Turns out you can juice the greens or cook them (even though they are rough and hurt the hand when picked). Well, not me but I was hoping you'd try and tell me how that went.
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