• A hardy biennial which flowers the following year from sowing.
• Seeds are a wonderful seasoning for many cooked dishes and baked goods
• Fresh leaves are used in soups and salads.

Sowing

Sow indoors between March and June. Sow thinly into pots or trays of seed compost. Cover with a fine layer of compost and place on a windowsill, cold frame or heated greenhouse. Thin seedlings if necessary. Gradually accustom plants to outside conditions from may onwards or when any frosts have disappeared. Plant in a sunny, sheltered spot 20cm (8 inches) apart.

Sow outdoors from April until June. Sow where they are to grow – about 0.5cm or 1/4 inch deep, directly into finely prepared soil which has already been watered. Thin seedlings to 20cm (8″) apart and when large enough to handle.

Harvest

Harvest the fresh leaves as required. Pick  just a few leaves from each plant so they regrow easily. Seeds are harvested after flowering in the 2nd year. The seed heads can be picked when they have dried and are best stored for flavour in an airtight container.