Sow indoors or outdoors in even rows or in pots from March to June. Harvest from July to September. Use leaves with salmon, cream cheese, egg dishes and salads. Seeds can be used in soups, pickles, apple pie and cakes. Add flower heads to jars of pickled gherkins for the best ever dill pickles.
| WEIGHT : | 0.010 KG |
| LENGTH : | 1.000MM |
| WIDTH : | 1.000MM |
| HEIGHT : | 1.000MM |









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