Sow thinly, April/May, 1cm (½") deep in rows 30cm (12") apart. In November, as leaves are dying down, lift roots, trim to 20cm (8") in length and cut off foliage just above crown. The best forcing roots are about 5cm (2") diameter at top. Store in sand where frost free. Force chicons packed upright in peat, 13-16°C (55-60°F). Ensure darkness.
COOKING HINTS - Eat raw in salads or boil in salted water for 10-15 minutes. Alternatively, brush with olive oil, grill and season with black pepper!