A hardy perennial, this cultivated variety, as against the weed we continually try to banish from the lawn, has slender young leaves prized for their medicinal qualities.
Sow: Sow direct where they are to grow in April or May.
Aftercare: Thin to 20cm apart and water well. Can be blanched by covering with a pot.
Harvest: Pick leaves as required over the summer months; they are at their most tender early in the season. Remove any flowers as they appear.
The leaves, which when cultivated are long and slender and have a slightly bitter and earthy flavour, can be eaten raw in salads and sandwiches or cooked like spinach. They are rich in vitamins and minerals and reputed to have a number of health benefits.
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