Parthenon F1 has proved outstanding in trials and it’s easy to see why. The large heads are tightly beaded, rich green and full of sumptuous flavour. You can time your harvest anywhere between June and October, or even earlier if you start in February with a bit of warmth. It’s a reliable F1 that you can sow successionally for a longer picking season and a steady supply of those beautiful heads.
SOW: for most gardeners, March to May is the best time to sow. Earlier sowings in February need warmth under glass (around 13°C). In milder areas you can sow in June for a late harvest. Sow 15-20mm deep; germination takes around a week. Once seedlings have a pair of true leaves, move them into pots to grow on. When they’re about 10 cm tall, start to harden them off before planting out.
GROW: final spacing of 40-45cm works well. Keep the soil steadily moist for the best results. Parthenon takes about 80 to 85 days to mature. After cutting the main head, you’ll get smaller tasty side shoots to keep you picking for a bit longer.
ENJOY: steaming brings out the flavour perfectly, but it’s equally good tossed through pasta or added to a stir fries.
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