Heirloom. The Black Salsify Scorzonera is an unusual root vegetable native to the Mediterranean arriving in America in the 1700s. Forms uniform slender straight roots with black skin and an inner white core with a distinct, earthy flavor. You can leave some roots in the ground (hardy to zone 5) to pull the following year then harvest the greens in the spring along with the edible, yellow daisy-like flowers. The Black Salsify Scorzonera has a more fibrous but finer texture than Salsify. Loose, sandy soil is ideal for them to grow long and healthy.

100 seeds

PLANTING

Scorzonera hispanica

Germination:14-21 days

Germination Temperature:Optimum soil temperatures 60-70F.

Seed Sowing Depth:1/2″ deep

Sowing Indoors:Not recommended

Sowing Outdoors:Early to mid-spring. Sow a few seeds every 1″,thin 2-3″ apart to the strongest seedling.Keep soil moistfor best germination.

Harvest:Flavor improves after the first frost. Roots can grow a foot,dig out carefully to keep roots intact. Pull out of the ground before a hard frost. Will keep a few months when stored in cool temperatures.

Tips:Plant Black Salsify Scorzonera in deep loose soil amended with compost. Keep well watered for best roots. Does not compete well with weeds,keep weeded.