Graines de Scorsonère

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.