This is a perennial crop, so it requires a permanent site. It has distinctive grey/ blue green fleshy leaves and gives a beautiful display of pure white flowers in late spring. However, as a food crop it is the early shoots (like asparagus) that are eaten raw or cooked. They are best when blanched, so put a thick layer of straw over them in autumn/winter. Don’t start cropping until the second year. The seeds come in a little roundish fruit each containing only one seed, which are sown whole and take a few weeks to germinate, much longer than other Brassica species.
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