Description:

Flattened fruit, rounded and dented, very white with a very fine taste. To be harvested young to keep all its flavor. Can be kept in the winter in a room.

Culinary tip:

The pastry is delicious to stuff with meats or vegetables, ratatouille or gratin.

Soil tip:

To obtain beautiful harvests, the soil for pastry must always be soft and kept moist. The pastry likes a slightly shady exposure.

Culture advice:

1. Sows: Sow in the ground in May by placing 4-5 seeds in poquets (small holes in which several seeds are placed) spaced 1 x 1.50 m apart.
2. Thinning: After lifting, keep only one plant per poquet.
3. Harvest: Harvest from July to October. For a harvest as early as June, sow under cover in March-April.

Plants:

The pastry likes the proximity of the radish because its presence keeps insects and other aphids away.

Bag comprising 5g of seeds

Performance:

Up to 6 feet

The stages of sowing: