Highly productive giving more succulent stems which blanche more readily than other Seakale. Cook like asparagus, delicious.

Hardy perennial, native to Britain, which is very drought tolerant. Blanched stems, young flower heads and young leaves can all be eaten, but the traditional way is to serve in the same was as asparagus.

Once planted, allow to grow naturally for the first season, and remove all yellow foliage in the autumn.

To blanch the stems the dormant crown of the plant must be covered in late winter with a bucket or large flower pot with hole blocked to exclude all light (a rhubarb forcer is ideal).

In early spring you will be rewarded with tender white shoots - cut when 8-10in/20-25cm tall.