Smyrnium perfoliatum ssp.

rotundifolium

[Ex. Olbia, Sardinia, Italy]

Apiaceae: a striking biennial to 50-150cm. found in open places, olive groves, edges of cultivated ground. The golden-yellow flowers are arranged in tight compound umbels. Blooming from April – June. Rounded stalkless upper leaves, of a greenish-gold colour, clasping the stem. Native to Eastern Mediterranean, Crimea, Middle East, naturalized in Denmark, Great Britain.

USES:

Leaves and young shoots eaten raw in salads or cooked in soups, and stews. They have a rather strong celery-like flavour, and if sow in the autumn the leaves are often available throughout the winter. This species is superior to the related S. olusatrum because it not only blanches better but is also crisper and more tender and not so harsh flavoured. The flower buds eaten raw also have a celery-like flavour. The spicy seeds are used as a pepper substitute.

GROWING INFORMATION:

Cold-germinators are still referred to as frost-germinators, although this isn’t quite correct. The sowing must be kept warm (about +18 to +22°C) [about 64 to 72°F] and moist for the first 2–4 weeks. After this period the sowing must be kept at a cold temperature (between –4 and +4°C) [between 25 and 39°F] for another 4–6 weeks. Germination can be slow.

Succeeds in most soils but prefers an open sunny position in a well-drained moisture retentive soil. Self-sows freely if happy, in a sunny, sheltered position.

NOTES: Seeds are best sown fresh in late summer to early autumn, seeds will germinate between 1-2 months.

HARVESTED: 2024*

 

APPROX. 30 SEEDS