My mother has grown it for many years. I just read where it can be used in kimchi... I never thought of that!
Early White Vienna, Cossack, and some hybrid that was supposed to get huge without become woody(if it sounds too good to be true...). The leaves are great in 'fried salad', puree it to add to a hearty winter soup, french fry them, make pickles of them, roast them with potatoes, carrots and onions, eat them raw thinly sliced and salted.
