Kenikir Greens Seeds
(Cosmos sulphureus) Annual. 60 days to maturity.
Kenikir is a favourite of Southeast Asia, especially Indonesia. Young shoots can be eaten raw, or added to your smoothies. Leaves are used before flowering in salads, and in main dishes. Kenikir pairs perfectly with coconut milk in curries. Kenikir's flavour is described as being strong and pungent: lemon-like and a hint of mango's sweetness.
Kenikir is a highly productive grower. It will grow as wide and tall as 4 feet, and will keep growing until first frost. Leaves are nutritious and full of healthy minerals and antioxidants. After flowering the flavour becomes more intense.
Direct sow: After risk of frost has passed. Surface sow on moistened soil and lightly cover with soil. Seeds will germinate after 7 to 21 days.
Spacing: Thin plants 8 to 10 inches apart
Sun: Prefers full sun with at least 6-8 hours of direct light. Can grow in partial shade but will likely grow more leggy.
Soil: Poor to average soil, and well-draining. Prefers moist but is drought tolerant.
When to Harvest: Leaves are edible, pick before flowering. Pick flowers as soon as the petals open.
Use: Great for salads and main dishes. Also a great cut flower!