Gowrie is Scottish born and bred with an RHS AGM indicating how good it is. Lovely flavour can be enjoyed roasted, steamed, mashed with butter & pepper (or cheese) or in chunks in a stew or winter casserole. We also curry them. Perfect timing for winter meals with harvesting between October and January. Gowrie is resistant to club root.
Did you know that you can harvest some of the leaves as they grow to use as an alternative to cabbage -brilliant dual use for those with small gardens.
Sow: from April to June, best direct sown when the soil has warmed a little. Prepare their position by raking to a fine consistency and remember to sow very thinly (seed depth 10mm) or station sow 20cm apart
Grow: keep moist until established, weed them & water in dry weather otherwise they will not thrive, thin them out if necessary. Gowrie can be harvested October to January.
Eat: enjoyed roasted, steamed, mashed with butter & pepper (or cheese) or in chunks in a stew or winter casserole. We also curry them. To freeze: peel, dice, blanch (2 mins), drain, dry & pack into portions. Boil from frozen for 6-8 minutes.
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