STRIDOLO has an aromatic flavour somewhere between tarragon and rocket but mild, this is lovely in an omelette, added to rice dishes or as a flavour in salads. This hardy herb is little known or used outside of Italy, indeed it is so Italian that there is even an annual Stidolo Fair held in April. Perennial grow as annual
Price for 100 seeds
SOW & GROW: between March & September direct into the soil. Thin after 4-6 weeks or harvest now and make repeated sowings. Summer onwards – harvest young plants (pull them up and re-sow) or pick just the young leaves and allow to grow on (can form bushy plants to 50cm tall) Autumn – continue picking. A last sowing before the first frost, protect these young plants and harvest into the winter. Winter – protect autumn sown plants, in mild areas Stridolo may survive the winter but for the best flavour start again in spring.
ENJOY: Bees like the flowers, plant some near to your beans. Eat the leaves in an omelette, added to rice dishes or as a flavour in salads
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