Try Trombochino d'Albenga - it remains fairly solid, and with an
edible skin, until a ridiculous size. Be warned that the plant
itself reaches a ridiculous size :-)


Regards,
Nick Maclaren.

(Nick Maclaren) wrote in news:l3bk7i$uqt$1
@needham.csi.cam.ac.uk:


Try Trombochino d'Albenga - it remains fairly solid, and with an
edible skin, until a ridiculous size. Be warned that the plant
itself reaches a ridiculous size :-)


Regards,
Nick Maclaren.

Absolutely the best IMO too.
A fellow allotmentier gave me a couple, and some seed.
I havn't tried them with skin on yet. But I will when I get my own crop.

Baz