An old Eastern European heirloom producing unique, red pointed hearts. Best grown for late summer and autumn use when firm, solid hearts have few waste outer leaves. Ideal shredded raw in salads as the colour reduces on cooking.

Sow March to May thinly in a well prepared seedbed, 13mm (½in) deep in drills 23cm (9in) apart.

Plant out to 45cm (18in} apart each way when large enough to handle, approximately 5 weeks from sowing.

If cooking, steam in minimal water to retain its rich red colour and nutrients.