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The succulent, crunchy leaves are best when harvested young, and taste a little like parsley, spinach or kale, but sweeter and nuttier.  Price for 100 seeds

SOW & GROW: at most time but avoid the warmest summer months. If you sow in succession you will be able to enjoy a regular supply of young leaves. You can grow this with protection in the autumn and winter. Harvest leaves from plants until they start to put out flowers – these take the flavour away from the leaves so stop picking leaves and collect the buds and flowers instead!

EAT: add young leaves to salads. Flowers and buds are tasty too. You can use the leaves to make an alternative to mint jelly for eating with cheese and poultry.

The name Bucksthorn comes from the leaf shape: narrow, spiky and a little like antlers

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