Deep velvety crimson flowers against dark foliage.

Sow outdoors where they are to flower. Prepare the ground well and rake to a fine tilth before sowing. Sow 20mm (¾in) deep, in rows 30cm (12in) apart.
For earlier flowering: Sow seed, 1cm (½in) deep, 3 seeds per 7.5cm (3in) pot, in free-draining, damp seed compost. Place at 20-29C (68-86F) until after germination. Gradually acclimatise to outdoor conditions before planting out after risk of frost. Before planting into containers, ensure plants are well rooted in their pots.

Thin out to 6in (15cm) apart when the seedlings are large enough to handle.

Plant in full sun and in ordinary garden soil.

The leaves taste like watercress, the flowers add a spicy touch to salads and the green seeds can be chopped and used with parsley as a garnish or made into a substitute for capers.