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they grow larger I split them in half and remove their hard black seeds. Achocha doesn't have a very distinctive flavour but does add a satisfying crunch to Thai and Chinese dishes. I cook it lightly, in the same wayI do pak choi or other oriental greens. It

the tiny hole.Delving my hand deeply through the gap I can grasp thick pink stems, removing them easily with a sharp tug. I think the variety is either 'Stockbridge Arrow' or 'Early Champagne', but can't remember which.But please don't think there's only