An old fashioned garden carnation with a unique and exquisite perfume. Flowers were used in the 17th century to add nutmeg-clove flavouring to red wine. The semi-double flowers of crimson-maroon are produced on neat and tidy plants, ideal for borders, containers and making a wonderful cut flower.

The spicey clove flavoured flowers add a zest to salads and can be candied, made into jam or sweet-sour pickle!. Write to us for a free leaflet with recipes for a wide range of edible flowers.

Sow from February-late June in a good free draining seed compost, just covering the seed with compost or Sow-Lite (vermiculite). Make sure the compost is moist but not wet and seal in a polythene bag until after germination which usually takes 14-21 days at 18-21C (65-70F).

Transplant when large enough to handle into 7.5cm (3in) pots. Later plant out 30cm (12in) apart into well drained soil preferably containing lime, in a sunny spot.

From an early sowing they will often flower the first year in autumn.