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100.0% would recommend this item to a friend.
16 out of 16 people found the following review helpful:
What are the pros? Vigorous and good yield
What are the cons? Medium germination
Very good root production with up to 6 sizable roots per plant. I start in flats (germination can be erratic) and plant out in May (past last frost dates). Roots can be harvested by August (if you can't wait), and over winter well. Good flavor, distinctive, up to 15 inches. No pest problems. Penetrate my clay-ish soils well. Susceptible to overwatering/soggy soils. Individual roots can be used to propagate. Very satisfied.
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30 out of 30 people found the following review helpful:
What are the pros? Unique and historic crop.
What are the cons? None to speak of.
I decided to grow scorzonera after reading about its use in colonial American gardens. Having read that difficulty harvesting the long roots is one of the reasons this plant fell out of flavor, I decided to grow it in a trash can. I first started the seeds in a small bucket of potting soil. Once I had fairly substantial leaves I dumped the bucket. It brushed the soil off the long roots and transplanted them into the can with more space between them. The can arrangement saves bending over--I pulled it as needed.
The flavor of the roots is mild and pleasant, and it keeps good texture. Dinner guests will struggle to guess what it is. The leaves, while edible, are not the show here. The cool thing is that large roots seem to remain mild and don't get tough. I overwintered several roots and they are doing nicely this spring. I've got flowers forming now: I'll be interested to see what the blooms and seeds look like.
36 out of 37 people found the following review helpful:
What are the pros? Flavor, uniqeness
What are the cons? Digging them up..lol
Wonderful vegetable. The Black Salsify as I know it, the Scorzonera is lovely peeled and lightly sauteed in butter. Even the kiddos love it!