Eden Seeds
Scorzonera Giant Russian Seeds
$3.90
Unit price perScorzonera hispanica
Giant Russian is an old variety of Scorzonera, also known as Black Salsify, producing long roots with distinctive black skin and creamy white flesh. The flavour is delicate and complex, somewhere between asparagus and artichoke with a mild nuttiness and the oyster-like quality traditionally associated with salsify.
The roots are excellent roasted, boiled or puréed, grated for hash, or sliced into gratins. Young leaves can be eaten in salads, while the flower buds may be steamed and the petals scattered fresh through salads.
Native to southern Europe and western Asia, scorzonera has been cultivated as a vegetable since at least the 16th century. Once a familiar European kitchen-garden crop, it is now comparatively uncommon despite being hardy, perennial and remarkably versatile.
Plants need deep, loose soil to develop long, straight roots and can remain in the ground over winter, becoming an excellent cool-season vegetable for harvesting as required.
Approximately 50 seeds per packet
Approximately 80 seeds per gram.
When to Plant (Australia)
Tropics: April–July in cooler districts
Subtropics: March–August
Mild climates: March–September
Cold climates: August–October and March–April
Planting / Sowing
Sow approximately 10–15 mm deep directly into deeply cultivated, fertile, well-drained soil. Space plants approximately 10–15 cm apart.
Prepare the soil as you would for carrots or parsnips, removing stones and breaking up compacted ground so the long roots can develop freely. Keep consistently moist during establishment.
Harvest roots once they reach a useful size, digging carefully as they can be brittle. Plants can also be left in place as perennials, allowing harvests of roots, young foliage and flowers.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Scorzonera Giant Russian Seeds
$3.90
Unit price per
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Scorzonera hispanica
Giant Russian is an old variety of Scorzonera, also known as Black Salsify, producing long roots with distinctive black skin and creamy white flesh. The flavour is delicate and complex, somewhere between asparagus and artichoke with a mild nuttiness and the oyster-like quality traditionally associated with salsify.
The roots are excellent roasted, boiled or puréed, grated for hash, or sliced into gratins. Young leaves can be eaten in salads, while the flower buds may be steamed and the petals scattered fresh through salads.
Native to southern Europe and western Asia, scorzonera has been cultivated as a vegetable since at least the 16th century. Once a familiar European kitchen-garden crop, it is now comparatively uncommon despite being hardy, perennial and remarkably versatile.
Plants need deep, loose soil to develop long, straight roots and can remain in the ground over winter, becoming an excellent cool-season vegetable for harvesting as required.
Approximately 50 seeds per packet
Approximately 80 seeds per gram.
When to Plant (Australia)
Tropics: April–July in cooler districts
Subtropics: March–August
Mild climates: March–September
Cold climates: August–October and March–April
Planting / Sowing
Sow approximately 10–15 mm deep directly into deeply cultivated, fertile, well-drained soil. Space plants approximately 10–15 cm apart.
Prepare the soil as you would for carrots or parsnips, removing stones and breaking up compacted ground so the long roots can develop freely. Keep consistently moist during establishment.
Harvest roots once they reach a useful size, digging carefully as they can be brittle. Plants can also be left in place as perennials, allowing harvests of roots, young foliage and flowers.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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