Sow about 60 seeds per foot in a 2–4" wide band, lightly cover ( 1/8"), and firm gently. Harvest with a knife when leaves reach desired size, about 3–6". Make sure to cut above the basal plate for cut-and-come-again harvests. Cut again when plants are at desired size, 5–14 days, depending on the season. Sow every 2 weeks for a continuous supply.