Organically grown seed for prolific late summer harvests of succulent, tender green spears. Best cut regularly, surplus crops can be frozen for winter use. Indoor sowing: March to April, in trays of seed compost. Sow thinly, cover with a fine layer of compost. Firm gently and keep moist. Keep at approx. 13°C. Seedlings appear 7-21 days. When large enough transplant 5cm apart in trays. Stand outside for a few days late May (avoid frosts). Transplant to final position with 45cm between plants. Harvest August to November. Outdoor sowing: April-May, in a prepared seed bed. Sow thinly in rows 25cm apart. Cover with 1.5cm of fine soil. Firm gently and keep moist. When 5-6 leaves have formed transplant to final position with 45cm between plants and rows. Firm plants in well. Keep moist and weed free. Harvest August-November.