Rich and savory taste.
Long, straight, and black roots. Scorzonera is described as having an oyster-like flavor. This biennial produces edible yellow flowers in its second summer. While the plant is still young, the tender leaves can be used in salads. Avg. 9–11" long x 3/4" thick. Also known as black salsify. Organically grown. Avg. 35,000 seeds/lb. Packet: 100 seeds.
CULTURE: Scorzonera prefers a deep, friable, well-drained soil. Sow in mid- to late spring in a 2" band about 1" apart (20 seeds/ft.), ½" deep, in rows 18–24" apart. Do not allow soil to dry out prior to emergence. Thin plants to 2–3" apart. Scorzonera seedlings look like grass. Do not weed them out!
HARVEST: Dig roots in late fall just before the ground freezes. Flavor is best after several frosts. In mild areas, a portion of the crop may be left in the garden for spring harvest, as salsify is cold hardy. Apply a mulch or row cover in cold regions for winter survival insurance.
STORAGE: Overwinter in soil or store in root cellar or refrigerator at 32°F (0°C) and 95% relative humidity.
AVG. DIRECT SEEDING RATE: 1 oz./120′, 8.3 oz./1,000′, 11.5 lb./acre at 20 seeds/ft. in rows 24" apart.
SEED SPECS: AVG. SEEDS/LB: Avg 36,250.
PACKET: 100 seeds, sows 5′.
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