An ancient variety, leaves used and carrot shaped roots used grated in salads and as a cooked vegetable, with flavour between carrot and parsnip. 90 days. Sow autumn and spring.
Seed count: 575/g.
Most valuable culinary herb. Vitamins A, B, C. Organic source of iron and potassium. Tea of crushed leaves will deter head lice. Good for kidneys. Companion to tomatoes and asparagus. Biennial, liking partial shade. Keep seeds moist. Slow germination. Sow spring, autumn.