Smooth, almost bleached white-skinned roots with creamy flesh of sweet flavour. With good tolerance against canker, the roots are shallow-crowned and suitable for harvest from September onwards, and have good storage properties.

Sow April to May, earlier sowings may attract canker. Sow thinly, 1cm (½ inch) deep in drills 45cm (18in) apart. Sow clusters of 3 seeds every 15cm (6 inches) and thin out to the strongest seedling after germination. Germination can sometimes be very slow, especially if sown too early or in wet soils.

Prefers a deeply dug, well-drained soil. Harvest the roots from autumn onwards, leaving them in the ground if required. Alternatively lift and store in boxes of barely moist soil, peat or sand.

Wrap in foil with butter and a sprig of rosemary. Bake until tender.