Very vigorous, uniform, smooth white-skinned roots and a creamy flesh with sweet flavour. Producing large wedge/bayonet shaped roots with shallow crowns. Good canker resistance.

Sow April to june, earlier sowings may attract canker. Sow thinly, 1cm (½in) deep in drills 30cm (12in) apart. Sow clusters of 3 or 4 seeds every 20cm (8in) and thin out to the strongest seedling after germination. Germination can be very slow.

Harvest the roots from autumn onwards, leaving them in the ground if required. Fully winter hardy.

Harvest September onwards. Stores well for winter usage.

Parboil then grill with a sprinkling of Parmesan.