The name Yuki does its best to disguise what a a gorgeous variety it is for tasty summer and autumn crops. Enjoy these in salads, steam lightly or put in a stir fry. Yuki is slow to bolt, reliable and top quality.
SOW: from June to August: traditionally after the longest day. You can sow in modules and plant out when young – ideal if sowing successionaly – you can also sow the seeds directly in the soil.
GROW: water these regularly, a little and often, as they are shallow rooted. They respond to liquid feeds, try seaweed or comfrey, but this is not essential. They are very fast – ready to harvest after 8-9 weeks and ready for use as cut-and-come-again after just 4-5 weeks.
EAT & ENJOY: use in salads, steam lightly or put in a stir fry – boiling does not suit them! They can be stored for several weeks in a fridge or a cool, frost-free place but do check them regularly. We have not found them good for freezing.
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