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Sow outside in May or June, 10cm (4”) apart in rows 30cm (12”) apart, for harvesting August to September. Make successional sowings two weeks apart.
Cook
whole at 3cm (1”) long, and serve with a little melted butter. They can also be eaten raw in salads, fried in butter, stir-fried or added to soups and stews.
The seeds can be eaten like peas or
roasted and used as coffee.
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