This mouthwatering new hollyhock features scrumptuous veined flowers in blackcurrant and white. These gorgeous blooms range from fully double to semi double. Outstanding in the cottage garden border.
Germinate at 15-20C (59-68F) on the surface of a good free draining, damp seed compost. Cover with a very fine sprinkling of compost or vermiculite. Place in a propagator or seal container inside a polythene bag until after germination. Do not exclude light, as this helps germination.
Transplant seedlings when large enough to handle into trays or 7.5cm (3in) pots. Grow on in cooler conditions for 10-15 days before planting out after all risk of frost, 45cm (18in) apart. Alternatively, sow late summer in a cool greenhouse and overwinter plants in cool, well lit conditions. Plant out the following spring. This produces larger plants and is recommended if the soil is heavy or badly drained.
Flowers can be mixed with salad leaves or crystallised and used on cakes, mousses and roulades. Flowers can also be made into subtly flavoured syrup and added to puddings. Before eating remove the centre stamen and any green bits. Write to us for a free leaflet with recipes for a wide range of edible flowers.