Asparagus, leek, artichoke, rhubarb and celeriac — slow crops that repay patience.
A long, thick white shank with a sweet onion flavour. Earth up as it grows to blanch more of the stem.
A knobbly root with a clean celery flavour, for mash, soup and remoulade. Slow to start, then trouble-free.
Big, round, fleshy green heads on a silver-leaved plant. In the hills it is a perennial; in the plains, grow it as a long winter crop.
Bred to crop in its first year from seed, which makes it the artichoke to grow where winters are too short for Green Globe.
An early leek that bulks up quickly. The better choice where the cool season is short.
The standard green asparagus. Raise crowns from seed in the first year, then cut spears for ten years or more from the same bed.
A vigorous green asparagus that has been grown in Indian hill gardens for decades. Thick, tight-tipped spears.
Thick, sweet red-green stalks for crumbles and chutney. A hill-garden perennial; the first pull comes in its second season.
