Scorzonera Seed Long Black Maxima

Grows as a very long black tapering root rather like a thin parsnip.

The roots keep well in the ground all winter long (even in the hardest of winters) - and will still be good to eat right through to March.

• Sow thinly in " (1 cm) deep drills in rows 12" (30 cm) apart from April - May (can also be sown late summer for harvesting the following autumn).
• Thin to 8" (20 cm) apart.
• Lift as required from August onwards leaving the remaining roots in the ground; the longer they are left in the ground the larger they will grow.
• Any roots left in over the winter will produce tender shoots which can be cut when around 6" (15 cm) long and cooked like Asparagus; left even longer they will produce pretty purple-blue flowers which can also be steamed and eaten.

• Top Tips
• Always sow direct where they are going to be grown as transplanting will cause forking.
• Scorzonera prefers a well drained and well cultivated soil but will grow well in most soils, including heavy clay.
• Avoid recently manured soils and stony soils as these will cause forking.
• Water well in periods of dry weather to ensure sweeter tender roots.
• As with parsnips, flavour is improved after frost.

• Cooking Scorzonera
• Lift the roots as required.
• Blanch in hot water before scraping with a knife; then pop back into water, to which a few drops of lemon juice have been added, for half an hour.
• Chop into approximately 4" (10 cm) lengths and steam or boil before serving with a melted butter or a cream sauce.
• Alternatively pan fry in a good quality olive oil and serve drizzled with lemon juice.