Had trouble finding a non-copyright protected image, this one was the best we could find that represents what a harvest looks like... African Cabbage (also known as Ethiopian Cabbage) is a branching taproot brassica that serves as a staple in Africa Asia alike. It is used much like spinach for salads, cooked side items and for pickling. You can substitute it for spinach in recipes. Young leaves are choice pickings for the best flavor and texture. Nutritional values show African Cabbage to have high levels of beta-carotene, folic acid, vitamin C and calcium and smaller levels of vitamin E, iron, and oxalic acid. African cabbage leaves are approximately 4.0% protein. The leaves also have antioxidative properties that are anti-inflammatory in nature. An added benefit to your garden soil when growing this vegetable plant is that the roots will fight off weed issues you may be having and will loosen up compacted soil as well. Expect the vegetable plant to grow 2 ft. tall with one root at the top that when fully matured, bolts and branches out to display a few white petaled flowers with the mass of edible leaves closer to the ground (the leaves taper as the plant gets taller). Eventually you will see seed pods growing off of the plant. Each pod holds about 50 seeds. Save these when you see them and replant for the next year and you'll never go without nutritious greens! Germination instructions: Keep the seeds and soil moist and the root will quickly form, anchoring the plant in place. African Cabbage (a.k.a Ethiopian Cabbage) germinates within 20 days. Once germinated, you will be rewarded with very rapid growth as it doesn't take as long to grow as it does other cabbages. This makes it an excellent survival food choice in times of food scarcity or shortages. To make the most of your harvests, take off half of the leaves and leave half of the leaves on the plant and it will continue to grow new leaves. Enjoy next day handling time and shipping via USPS first class.