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Scorzonera Seed 'Long Black Maxima'

sq scorzonera maxima 002
sq scorzonera maxima 002
Image of  Scorzonera Maxima
Image of Scorzonera Maxima
scorzonera maxima 003

Scorzonera hispanica 'Long Black Maxima'

  • Often known as Black Salsify.
  • A fairly new variety that produces long black skinned roots.
  • Can be harvested in the Autumn of left in the ground over Winter.

Supplied as a packet of approximately 60 seeds.

This Product is Available Now.

GBP1 or more £2.50 each
Qty:

Often known as Black Salsify (Scorzonera and Salsify are closely related), this really is an interesting vegetable which should be better known and more widely grown - as it is on the Continent. Perhaps its 'scary' black roots put people off?

This fairly recent variety has the added benefit that it is all but resistant to bolting and heavy yielding. The long black-skinned roots have a very delicate and subtle oyster flavour. A real delicacy with a truly delicate flavour. Do give this a go! If you're worried about how to cook this we've put some basic cooking guidance below.

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 ½" (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" 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-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.
This Product is Available Now.

General Information

A Note About Our Seed Packets & Seed Counts
Information on Victoriana's method of packeting seed, including information on the seed packets. Also details on Victoriana's seed guarantee.

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https://www.victoriananursery.co.uk/Scorzonera_Seed_Long_Black_Maxima/