A packet contains 1/4tsp (>300 seeds).
A classic perennial vegetable, grows fast in full sun, but will take shade too. The

spinach-like leaves are best cooked, as are the young flower buds. If you have a

good sized patch you can also harvest the seeds, which cook up a bit like

quinoa.

Very productive in rich soil and full sun, but tolerates other conditions easily. Once established doesn’t transplant well due to large tap root. Can self-sow annoyingly in the vegetable garden, so probably best left to the border, perennial beds or forest garden.

Reliable but finicky germinator, don’t give up! Sow seeds in fall, winter or early spring. Surface sow and place where temperatures fluctuate (usually outdoors) then keep damp and wait patiently. Starting many plants in a 1-3 gallon nursery pot outdoors is a good method. Seedlings can be pricked out once they are big enough to handle or left to grow until early fall, then planted out. Starting seeds in a well prepared seedbed is good too.