Scorzonera Black Root is one of the lesser-known root vegetables that deserves a place in any adventurous garden. Also called Black Salsify, Spanish Salsify, or Black Oyster Plant, this 17th-century European heirloom offers a sophisticated culinary experience. The long, slender black roots develop a delicate, slightly sweet flavor with subtle oyster-like undertones, making them an intriguing alternative to conventional parsnips and carrots. Growing Scorzonera Black Root is straightforward—treat it like other root vegetables, planting seeds directly in well-draining soil. Expect harvest-ready roots in approximately 80 days. Our seeds maintain an 80% or better germination rate, ensuring reliable establishment in your garden bed. In the kitchen, these versatile roots can be roasted, sautéed, steamed, or added to soups and stews. The tender inner flesh becomes creamy when cooked, offering a refined taste profile that elevates seasonal dishes. David's Garden Seeds® provides Non-GMO, heirloom seeds bred for quality and performance. Our sustainable packaging is fully reusable and recyclable, reflecting our commitment to environmental stewardship alongside horticultural excellence.

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David’s Garden Seeds is a Veteran owned business that has been offering quality scorzonera seeds since 2009.

David's Garden Seeds® is a member of the GO TEXAN agriculture program.

We cannot possibly put all the directions you need for growing scorzonera in your area on the seed package. We recommend that you read articles or check with other gardeners in your area.

This is an heirloom seed, meaning it has been passed down from generation to generation for at least 75 years. As a rule, heirloom seeds taste better and will grow the same year after year.

These are also open pollinated meaning they will reproduce themselves. While all heirlooms are open pollinated not all open pollinated seeds are heirlooms.

Freshly Packed: These scorzonera seeds are packed for the current growing season and will provide high germination rates next year as well.