A cylindrical, blunt ended, smooth, rich orange skinned and cored 'bunching carrot'. Sow regularly throughout the season for tasty carrots for salads and cooking.

Prefers light open soils, well manured from a previous crop. In heavy soils roots tend to fork. Sow October to February under glass, frames or fleece, or March to July in the open ground, covering with fleece to avoid carrot fly.

Sow seeds thinly 13mm deep, in rows 15cm apart. Cover seed lightly with soil and press firmly. Water if soil is dry and keep watered as roots develop. Thin to 2cm-5cm depending on root size required.

Harvest by pulling or lifting in succession over several weeks, starting when the roots are young and tender. Later lifting will provide larger roots and some can be left in the ground and protected against frost with straw or fleece.

Alternatively roots can be lifted, cleaned of soil and stored in clamps outside (by placing alternate layers of dry straw and carrot roots with a thick cover of soil) or in boxes or net bags in a cool, dry place.

Cook diced carrot, potato and onion in water. Do not drain. Remove from the heat and stir in chicken or beef bouillon powder, prepared mustard and nutmeg, add some parmesan cheese and bring back to heat. Serve with grilled, Italian bread slices brushed with olive oil.