DESCRIPTION:

A perennial plant, common name a black root for the black color of the root crop. The length of the root crop is 10-12" (25-30 cm) in the first year, with a spicy delicate taste. The root is used for food as a seasoning for soups, as well as an independent vegetable dish or side dish. The presence of inulin in the root crops of scorzonera allows people with diabetes mellitus to use the plant. Harvesting is carried out in early autumn. Some of the plants left to winter in the soil for harvesting next spring.

Package includes about 200 seeds

 

HOW TO PLANT:

The preparation of seeds is the most important part of the planting process. The result depends on how you have prepared the seeds.

Salsify is slow growing. It requires 110 - 150 days to reach maturity. This cool-weather plant is very cold tolerant. Directly sow Salsify seeds into the garden, as early as the ground can be worked in the spring. Sow seeds 1/2" deep and 1 to 2 inches apart. Final spacing should be 6-10 inches apart. Seed Germination: 7-21 days.

The roots need loose, deep soil for best growth. Prior to sowing seeds, prepare the soil to a foot deep. Remove rocks and hard debris up to a foot deep.

Fertilize at planting, and again in mid-summer, with a general purpose fertilizer. Do not over fertilize the plants. Over fertilizing can cause forked and split roots.

Keep plants well and deeply watered, especially in droughts and hot weather. Dry soils can cause roots to become tough and fibrous.

It is important to keep the plants well weeded, especially when the plants are young. Weeds can overcrowd slow growing Salsify.

The plants grow best in cool weather. Shade plants in hot weather, over 85 degrees.