Roots are nearly globe 4″-6″ (10-15 cm) in diameter with 16″-20″ (40-50 cm) blue-green cut-leaf tops. Roots are light-yellow skin with purple on top, light-yellow flesh, firm, fine-grained known for sweetness, rich, robust flavor and small neck. Culture: Does best in light but rich soil. Direct sow in late spring, in full sun. Water well in dry weather. Harvesting: Roots can be left in ground for fall uses, and/or harvested for winter storage. Suggestion: Popular boiled, mashed, in souffles and added to stews (used like potatoes).