Outstanding flavour and held in high regard by French chefs. An unusual, but easy to grow vegetable rarely troubled by pest or disease, making it a useful crop for the home gardener. The long slender black roots are scrubbed and cooked in their skins (they can be peeled after cooking). Young leaves can be used in salads and flower buds can be steamed and served like asparagus. Often used as a companion plant as it is thought to repel Carrot Fly. A good source of Vitamin C and potassium.

Sow where they are to grow in April/May in drills 12mm deep, 30cm apart. Keep well watered and weed free.