Allow approximately 60cm (2') between plants in rows about 120cm (4') wide. Crops in second year, and continues for 4 to 5 years. Sow February at 10-15°C (50-60°F), or during March outdoors. Harvest May-June (yr 2).
HEALTH BENEFITS: A good source of protein and fibre. CULINARY TIPS: Delicious pickled small and marinated in good oil, with lemon juice and vinegar, seasoned with chilli or mustard. Great in salads with seasonal vegetables such as aubergine, with pecorino or even pizza.