With a gorgeous mild flavour at every stage; the spectacular leaf colour makes Orach Scarlet Emperor as decorative as it is tasty - raspberry pearl with paler veins. For salads the leaves are best when picked young, with a vibrant red to add a splash of colour to your other salad leaves. On cooler days you can steam leaves lightly for use hot: again it will add some colour to your plate (try mixing it with cabbage or peas).
SOW & GROW: for micro greens or baby leaves sow in spring and summer in a seed bed or greenhouse border, or all year round in window sill trays. Cover the seed lightly. Sow every 2-3 weeks to provide a steady supply. For more mature summer crops make 3 or 4 sowings from March to June. Transplant or thin to give them space. Nip out the growing point to encourage bushing. Plants will remain productive over several weeks
EAT & ENJOY: in salads, mixed with pasta and with quiche or flans. Add to soup and stews. Cook as a summer spinach alternative. You can allow tall stems to grow for cutting & using in a vase but they’re no good to eat!
More about Orach
An alternative spelling is Orache
Orach has a lot going for it being very easy to grow. It has been grown as a vegetable since the Roman times, the Italians use it in Pasta and in France and England it is more often used in soups and stews. An alternative use is to grow it as a striking architectural plant as left alone it can reach up to 2.5m tall.
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