SCORZONERA or Black Salsify
approx. 30+ seeds
This is an unusual and almost forgotten ancient vegetable which can be used like many other root veg but has several great benefits over more traditional root vegetables. Firstly, they don't get woody and bitter with age, they are also perennial so will last many years, slow to bolt and are also said to be better tasting the regular salsify.The primary use is that the long parsnip like root can be grated for salads, or used in stews and soups. The root is said to have an unusual oyster like taste and the roots don't store well so are best used fresh. Best in sandy / friable soil with few clumps so that roots are straight and easy to harvest. Simply pull up, clean, skin and cook roots but remember to leave some in the ground so the plant can regrow. Sowing time - Best planted in cooler climates, sow in early spring.
*Please note seeds for this plant have naturally low viability and may take some time to germinate so patience is needed!
Prefer sunny position, sow 6mm deep, germination can be erratic but at 10-20 degrees C normally emerges 21days Harvest roots 120 days from sowing