Description
Traditional culinary herb much used in Italy where it is known as Monk’s Beard (barba di frate). Long crunchy succulent leaves. Rich in vitamin A, calcium and potassium. Grows well in UK climate. Six weeks from seed to harvest. Annual.
AGRETTI
£1.85
Traditional culinary Japanese herb. Long crunchy succulent leaves. Rich in vitamin A, calcium and potassium. Grows well in UK climate. Six weeks from seed to harvest. Annual.
Out of stock
