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Description – Increasingly popular vegetable for early summer to autumn harvesting. Once the central head has been cut, there are plenty of tender sideshoots over several weeks if cut regularly.
Sowing – Sow seed thinly 6mm (¼in) deep, and cover with a sprinkling of dry vermiculite or finely sieved compost. Place the seed and tray in a propagator or seal inside a polythene bag and keep at around 18-21C (65-70F) until seeds germinate. This will take about 4-7 days.
Growing – When the seedlings are large enough to handle, transplant into 7.5cm (3in) pots or multi-cell trays. Plant out once the plants are approximately 10-15cm (4-6in) tall, into well-prepared soil allowing 38cm (15in) apart each way. Alternatively, sow thinly in a well-prepared seedbed, 1cm (½in) deep, and plant out when large enough to handle allowing 38cm (15in) apart each way. Sow successionally for extended harvest.
Aftercare – To continue the organic life cycle of these seeds, gardeners should follow recognised organic growing methods, avoiding the use of artificial fertilisers and pesticides.
Harvest – July to October