Discover a distinctive storage root with Enorma Scorzonera, also known as black salsify. Its long, straight black roots have a rich, savory, oyster-like flavor and average 9–11 inches long by ¾ inch thick. Roots release white sap and should be washed after harvest. This biennial produces edible yellow flowers in its second summer. Tender young leaves can be used in salads and tops can be blanched like Belgian endive. Roots offer excellent storage potential and can be overwintered for spring harvest where conditions permit. Packet contains 200 planting seeds.

Germination Rate: 91%. Test Date: 7/26. JSS.

Texas Minimum Germination Rate: 75%.

Why Choose Enorma Scorzonera?

• Distinctive Flavor: Bring rich, savory, oyster-like flavor to home-cooked meals.
• Long Black Roots: Dark-skinned roots reveal pale flesh when peeled and diversify your root vegetable harvest.
• Storage Potential: Enjoy a crop suited to late-season digging and careful cool storage.
• More Than Roots: Tender young leaves, blanched tops and second-summer edible yellow flowers offer additional uses.
• Heirloom Seeds: Grow a traditional non-GMO root vegetable beyond the usual carrots and beets.

Planting Tips for Success

• Sunlight: Choose a sunny growing site.
• Soil: Prepare deep, loose, well-drained soil. Remove stones and hard clumps so the long roots can develop without obstruction.
• Planting: Direct sow about ½ inch deep and 1 inch apart in rows 18–24 inches apart. Sow in early to midspring, or use local guidance for cool-season planting in mild-winter areas.
• Spacing: Thin seedlings to 2–3 inches apart.
• Watering: Keep the seedbed moist until emergence and maintain even moisture as roots develop.
• Fertilizing: Use a soil test to guide fertilizer choices and follow label rates. Avoid excessive nitrogen.
• Weeding and Support: Weed gently around young plants. Root production does not normally require staking.
• Harvest: Dig carefully in late fall, loosening soil deeply beside the row before lifting the brittle roots. Do not use the copied carrot's 65-day estimate. In suitable climates, leave some roots for spring harvest.
• After Harvest: Wash away soil and sap. Handle roots gently to limit breakage and store cool with conditions that prevent drying.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.
• Great Customer Service: David answers all customer service questions, usually within a few minutes.

Cooking Methods

• Simmering: Peel washed roots and cook in gently simmering water until tender.
• Roasting: Toss peeled, evenly sized pieces with oil and roast until tender and lightly golden.
• Soups: Add peeled pieces to vegetable soups or blend cooked roots into a smooth soup.
• Butter-Finished Sides: Gently sauté cooked roots with butter, lemon and herbs.

Order Enorma Scorzonera Seeds Today

Grow a distinctive black salsify harvest for savory garden-to-table meals.

Nutritional Information

• Edible Portion: Nutritional information applies to harvested roots, not planting seeds.
• Carbohydrates: Scorzonera roots contain carbohydrates, including inulin.
• Serving Values: Verified scorzonera-specific serving values are not available for this listing. The copied carrot calorie, vitamin and % Daily Value figures have been removed.

Important Disclosures

• Variety Disclaimer: Root size, shape, flavor and harvest timing vary with soil, weather and growing practices.
• Seed Storage: Store seeds cool, dry and away from sunlight. Germination declines with age and poor storage.
• Planting Zones: Plan this cool-season root crop using local temperatures and frost dates. Overwintering success depends on climate and soil conditions.

Lemon-Butter Enorma Scorzonera

A savory side made with harvested black salsify roots, not planting seeds. Serves 4. Prep: 20 minutes. Cook: 20–30 minutes.

Ingredients

• 1 pound harvested Enorma scorzonera roots
• 2 tablespoons lemon juice, divided
• 2 tablespoons unsalted butter
• 1 small garlic clove, minced
• ¼ teaspoon salt, plus more to taste
• ⅛ teaspoon black pepper
• 1 teaspoon finely grated lemon zest
• 1 tablespoon chopped fresh parsley

Directions

1. Fill a bowl with cold water and 1 tablespoon lemon juice. Scrub roots under running water. Wearing gloves if desired to avoid sticky sap, peel and trim roots, cut into 2-inch pieces and immediately place in the lemon water to reduce browning.
2. Drain roots and transfer to a saucepan. Cover with fresh water, add salt and bring to a gentle simmer. Cook for 15–25 minutes until fork-tender, checking early for thinner pieces. Drain well.
3. Melt butter in a skillet over medium-low heat. Add garlic and stir for about 30 seconds without browning. Add cooked scorzonera and gently toss for 3–5 minutes until coated and lightly golden in places.
4. Add the remaining tablespoon lemon juice, lemon zest, black pepper and parsley. Taste, adjust salt and serve warm.

Options: Substitute olive oil for butter for a dairy-free version. Add lemon juice gradually to suit your taste. Cooking time varies with root thickness.

Storage and Food Safety: Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour when temperatures exceed 90°F. Use within 3–4 days and reheat to 165°F.

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