I have eaten it several times but have never tried to grow it. I waslooking it up and reading about it an it seems like it might be fairly easy to grow.

I've never grown it but some folks have said it is about like growing broccoli. In fact, it looks a lot like broccoli side shoots after you have harvested the main head...with a few leaves attached. Some others look like broccoli going to seed...at least to me.

What does it taste like? Any pics?

Some images cause some of it looks different from others of it....

http://www.google.com/search?q...sAQ&biw=1024&bih=550

I've only cooked it once, and that was enough. It had a bitter edge that I don't prefer but can tolerate. The texture was very stringy, most unpleasant... But then again, it was only after that one experience that I learned the stems should be peeled down (like strings from a celery rib) before cooking. Maybe that would've made a difference. How do you cook it, Owie?

There are very few vegetables I don't like. This one's on my list for the time being. Maybe I'll try again someday. Never say never!

From the pics it appears to be used in pasta salads? Maybe dice it well?

I did the standard Italian method of sauteeing it in olive oil with garlic with a few red pepper flakes. Have seen it done that way many times on TV by Lidia Bastianich, Giada, and others. They just didn't show how to prep it before cooking. Thus, it wasn't till someone did that I learned the stems can be peeled for more tenderness.
I served it as a side dish, but it's frequently tossed with hot pasta like those pix showed.

Think I'll just stick with broccoli!

I ate it one time and it was sauteed in olive oil and served with pasta. I remember it being good. Thought I would try to grow it since I never seen it sold in any of the grocery stores here.

The stems have to be peeled. I made it with Olive oil and lemon--I thought it was great--DH prefers regular broccoli. There are quite a few videos online to show you how to prepare it.

Never thought about looking online for videos. Thanks.

I've never grown or cooked it (yet.) But I've had it before and enjoyed it.

I also saw Rachel Ray talking about it over the weekend and she suggested par-boiling it first to get the bitterness out, then sauting it.