Astéracées • Scorzonera hispanica

Scorzonera Hoffman's Schwarze - Organic

"In the silence of the autumn soil, a dark root thins, discreet yet noble, heir to ancient gestures and forgotten feasts."

$4.49

Number of seeds 45 seeds

Originating from European vegetable gardening traditions and once prized by Celtic and Germanic peoples, Hoffman's Schwarze scorzonera —also known as black salsify—is a long, cylindrical root with black skin and a white core. This root vegetable, long associated with winter vegetable gardens and folk remedies, is now regaining its place in gardens that respect the seasons, traditions, and biodiversity.

In a fertile environment , it grows slowly, requiring patience and attention, but amply rewards the gardener with its vigor and the quality of its roots. It appreciates welcoming, deep, and well-loosened soil in a quiet, sunny spot. Perennial in zone 5, it can be left in the ground for harvesting as needed, particularly after the first frosts, which soften its flavor. Its upright, bluish-green foliage elegantly complements the paths of the autumn vegetable garden.

Scorzonera fits into a respectful approach , renewing species long neglected in favor of a diversified, local and seasonal diet.

In the garden, this perennial, cultivated as a biennial, settles in quietly, forming a rosette of elongated green leaves, while its roots grow deep into the welcoming soil. It thrives in a nurturing space where consistency is key: spring sowing, minimal maintenance, and then a late harvest. By leaving a few plants in place, its yellow flowers, similar to those of salsify, can be discovered throughout the seasons, attracting pollinating insects and contributing to the garden's harmonious appearance.

Growing climate: Cool season
Sowing difficulty level: Medium
Care required: Occasional
Growth: Slow growth

Note: Long and brittle root at harvest if the soil is stony or compact; prefers deep and well-loosened soil.

Often overlooked by the general public, scorzonera is nonetheless an exceptional heirloom vegetable, brought back into the spotlight by chefs and enthusiasts of forgotten vegetables. Its firm, melting white flesh is reminiscent of salsify (although it is a different species) and reveals a mild and refined flavor, ideal for gentle cooking, side dishes, frying, and stir-fries.

Traditionally, it is boiled for 20 to 30 minutes before peeling to avoid stains caused by its sticky latex and its tendency to darken quickly. Once cooked, it reveals its tenderness and delicate flavor, pairing perfectly with other winter vegetables or roast meat.

Its high nutritional value makes it a valuable food: rich in protein, minerals (calcium, iron, phosphorus, potassium), vitamins (A, B1, C, E), and naturally starch-free, it contains inulin, making it particularly suitable for people with diabetes. In the past, it was even used to make a refreshing drink sold on the streets!