This is the vegetable that chefs simply love – although it is often difficult to find, so they have to grow their own. Now you can do likewise to produce the attractive green ‘fronds’, which the Japanese call ‘land seaweed’. The mild-flavoured greens have just a hint of bitterness, are great served with seafood or braised in olive oil and garlic to present as a side-dish.
Cut the shoots when they are 6-8in high to encourage them to re-grow for a further harvest.
March – June. Sow 5-7 seeds 1 cm deep. Plant out 4 weeks later.
20cm x 20cm
Approx. seed count: 50