'Red Russian', brought to North America in 1885, is sweet and tender all the time, making it excellent for mesclun, garnishes, and sauteing. 

The red veins, wavy margins, and foliage that resembles oak leaves make 'Red Russian' as attractive as it is delicious. 

Gets sweeter after the first fall frost. 

Starter plant in 4" grower pot, grown here at Seguin Gardens