Trish le Gal's Blog (1)

I love the fact that a crop that will glut in the summer can be used much later and you don't have to do anything apart from lay them out to dry and stop them from going mouldy. We eat them in salads, stews with other veg or meat, and pureed with garlic, lemon juice, olive oil and herbs as a dip. I sow my dwarf french for drying in early May under cover and plant out late May/early June where I am on the North Norfolk coast.