Earth Chestnut

Bunium bulbocastaneum - An exclusive offering this treasured and rare vegetable thrives in coastal conditions as a perennial. First produces a thick crown of parsley flavoured greens followed by lots of small crunchy tubers that are eaten fresh or cooked like potatoes, but with no starch. You can leave some in the ground to enjoy the greens and replant the seed each year for the tubers. For colder climates, plant in early spring as soon as the threat of frost is past, ¼ inch deep.