Artichoke

A perennial plant that develops long, strong roots and reaches 150 cm in height. Sow indoors in February or directly outdoors in March and April. Transplant from April to September. Harvest in the second year, from July to the end of August. The fleshy scales and fleshy base are edible. The flavour is reminiscent of leek, onion and celery. It can be eaten raw, cooked or preserved. Sowing rate: 20–30 g/decare. Seeds per 1 g: 25.

Pack size: 1 g.