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Week 3
Buttercrunch lettuce- 2 1/2 inches
Arugula- 3 inches
Broccoli- 2 inches
Cauliflower- 2 1/4 inches
Carrots- 1 inch
Parsley- 3 inches
Rosemary- 1 cm
Beets- 2 1/2 inches
Cilantro- 3 1/4 inches
Arugula- 3 1/2 inches