An unusual and beautiful herb. Position: full sun or partial shade Soil: tolerates most reliably moist soils An unusual and beautiful herb with a striking blood-red veining to the leaves and a tangy, lemony flavour. Add it to salads as a spicy baby leaf, or cook like spinach or chard. It's a perennial, returning year after year, and it's also slow to die down in winter and early to appear in spring. Eat the leaves very young to enjoy the lemony flavour once they get too large they become tough and inedible. Growing Instructions: Choose a spot in sun or light shade and prepare the soil well, removing weeds and large stones and incorporating well-rotted organic matter. Sow direct where it is to grow in shallow drills and thin seedlings to 30cm apart. Will also grow in containers: sow sparingly, direct into the compost, allowing three plants to a 35cm pot. Sow: March-May Harvest: All year round Approximate quantity: 200 seeds.