CRAMBE TATARICA SEEDS

Crambe tatarica

Tartarian bread root. Closely related to Sea Kale (Crambe maritima). Has similar cultural requirements and is likewise long-lived but is far more floriferous and features a large edible starchy root. Rarely encountered in the Americas, but common to ancient European gardens and wild throughout Eurasia, from Austria to Siberia. Probably native to the sandy soils surrounding the Caspian Sea.

These seeds require stratification to germinate: tuck seeds beneath the surface of moist soil, pressing to keep seed snug. You may wish to crack the outer hull as you would Sea Kale, but we have not found this to be necessary given consistently moist soil. Cover pot with plastic to maintain moisture and place in the refrigerator for at least six weeks or place in a sheltered location outdoors in the winter, like an unheated porch or shed, out of direct sunlight. After six weeks, refrigerated seeds should be placed under lights at cool room temperature to germinate over the course of several more weeks. Seeds placed outdoors may be left there to germinate naturally as days begin to warm in spring. Take care to keep the soil moist and check frequently for germination. Seedlings should be pricked out to grow on in individual deep 6" pots at cool room temperature in bright light. Water frequently and fertilize weekly until plants are well-rooted. Harden off and transplant around the date of the last spring frost or in autumn.

Crambe tatarica is a fairly imposing garden occupant, growing to at least 2' high and up to 3' around. It is more adaptable than Sea Kale, but loose and fertile well-drained soils are best for root production and for the longevity of the plant. Amend with compost and sand if your garden has a lot of clay. Hardy to at least zone 5. Plants become completely dormant in winter, but the top growth is woody and wont to break off and exit the premises. It likely qualifies as a tumbleweed, although it is hardly invasive or worth worring about. Given the chance, this species will establish itself in meadow and prairie habitats to great effect. Potentially more suitable than Sea Kale for permacultural landscapes.

In the second and subsequent years the new spring growth may be blanched like Sea Kale, and the young unblanched leaves are tender enough to eat steamed or braised. Though considered famine fare, the root has a unique flavor that reminds a bit of horseradish, but sweeter. It can be eaten raw or roasted with other vegetables.

Packet contains at least 10 seeds.