In June, low clumps of fresh green leaves as finely cut as parsley, support a forest of wiry flower stems carrying tiny astilbe-like heads of small creamy-white flowers. By September they are still attractive, with barren heads tinted a light chestnut, while seed-bearing heads are dark, shining brown with foliage developing pink and reddish autumn tints.
For best results, sow immediately onto a good soil-based compost. Cover the seeds with fine grit or compost to approximately their own depth. They can be sown at any time, and germination can sometimes be quicker if kept at 15 to 20 degrees C. We sow most seeds in an unheated greenhouse and wait for natural germination, as many seeds have built-in dormancy mechanisms, often waiting for natural spring germination, hence giving them a full season of growth.