BLACK SALSIFY SEEDS

Scorzonera hispanica ‘Verberterde Reuzen Nietschieters’

ORGANIC

Scorzonera. An improved organic European selection. This peculiar ancient edible biennial belongs to the dandelion tribe. The long black roots taste of oyster or artichoke when cooked. Once purported to defend against plague, it enjoyed immense popularity as both a medicinal and foodstuff throughout medieval Europe and still valued in many traditional cuisines.

Extraordinarily cold hardy, the roots of Black Salsify may be left in the ground and harvested as needed through the first winter. In the harshest climates, square straw bales will keep the soil from freezing and facilitate easier removal.

In the second year, new green growth may be blanched and used like spinach. Yellow flowers are edible and fragrant. Buds may be pickled. Roots may be harvested even after plants have gone to seed.

Black Salsify requires loose and deep soil in full sun, so cultivate with a spade to at least 1'. Deeper is better. Amend backfill with greensand (or regular sand), kelp and compost to nourish plants and faciliate drainage and ease of harvest. Sow seeds about 1/2" deep in very early spring. Keep soil moist until germination occurs. Thin plants to about 4" apart. First harvests can be made about 120 days after sowing, preferably after a few light frosts.

Roots must be peeled prior to consumption. This can be quite a sticky mess. If peeled before cooking, plunge uncooked roots into acidulated water immediately after peeling. Rub cooking oil into sticky hands and wash with dish soap to remove the sap-like latex exuded by the root. Alternatively, you may boil well-washed unpeeled roots before peeling to save yourself a lot of the stickiness, though the process is still tedious.

Though challenging, Black Salsify is an elegant vegetable that can be prepared in any number of ways, although it is especially delicious in a simple cream sauce, with or without peas.

Salsify is appropriate for the permacultural landscape. Plants will self-sow similarly to dandelions if allowed. If seeds are sown again in the second year, you'll be kept in Salsify for years to come without ever having to sow again, although plants should always be thinned for best root development.

Packet contains at least 100 seeds.