For heated greenhouses sow January onwards and unheated/outdoor March-April at a temperature of 16–18°C (60–65°F). Transplant into 9cm (4") pots. For the greenhouse, plant late Apr-May in large pots, growing bags, or border soil. For outdoors, plant early-mid June after ‘hardening off’ plants. Plant spacing 45cm (18”). Pinch out sideshoots (other than basket or bush varieties) regularly and when in flower shake plants daily to aid fruit set. Harvest July-mid October.
Ideal for beds and borders, patio pots and containers. HEALTH BENEFITS: A recognised ‘superfood!’ Packed with antioxidants including vitamins A & C and lycopene. Also high in vitamin C, stimulating the body’s immune system. CULINARY TIPS: Try slow roasting for 1½–2 hours in olive oil with sea salt and black pepper. Scrumptious!