Scorzonera Seeds
Black-skinned roots with the flavour of oysters
Scorzonera has long, black-skinned roots with white flesh and a subtle flavour often compared to oysters or artichoke hearts. It was a staple of Victorian kitchen gardens and remains hugely popular in France and Belgium, where it's considered a delicacy.
A true perennial, scorzonera can be left in the ground and harvested as needed through winter. If left to flower in its second year, it produces beautiful yellow daisy-like blooms that attract hoverflies and bees.
Species Included
Scorzonera hispanica (Scorzonera / Black Salsify)
Sowing Instructions
Sow direct April–May in deep, stone-free soil. Thin to 15cm apart. Roots need a long season — harvest from October onwards. Can overwinter in the ground. Perennial if left unharvested — produces yellow daisy flowers in year 2.
You May Also Like
