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A modern cultivar of this gorgeous vegetable. The purple-skinned, swollen, crisp, sweet stem is eaten grated, julienned or sliced a salad, pickled, briefly cooked or fermented - the leaves and flowering stems are excellent food too.
Sow from early spring to early summer and again in early autumn for winter harvests. Prone to diamond back moths and cabbage white butterfly damage so I prefer to grow them in early spring and autumn when the pest pressure is lessened.
Direct sow in rows 20cm apart, thin seedlings to 10cm spacings, you can eat the thinned seedlings as a delicious salad.
50+ seeds
A modern cultivar of this gorgeous vegetable. The purple-skinned, swollen, crisp, sweet stem is eaten grated, julienned or sliced a salad, pickled, briefly cooked or fermented - the leaves and flowering stems are excellent food too.
Sow from early spring to early summer and again in early autumn for winter harvests. Prone to diamond back moths and cabbage white butterfly damage so I prefer to grow them in early spring and autumn when the pest pressure is lessened.
Direct sow in rows 20cm apart, thin seedlings to 10cm spacings, you can eat the thinned seedlings as a delicious salad.
50+ seeds