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Sat 04 Apr 2007BitesizeSow seakale now:Seakale makes superb eating when its young shoots are blanched in spring; they come out in a lovely creamy, ivory shade and the flavour is somewhere between hazelnuts and asparagus, with the faintest hint of broccoli thrown in.Delicious and rather exotic as it is, I've never seen seakale in an Irish restaurant, or even in a garden centre - until I came across some fine plants at Mackey's in Sandycove.