Love that scorzonera

(Scorzonera hispanica)

Although a bunch of scorzonera looks like a bunch of sticks it should not put you off trying this amazing vegetable. It is also called black salsify though it is not related to that vegetable, and scorzonera is perennial rather than annual.

You need to have deep, light soil to grow this root vegetable as it produces roots that are up to 60 cm long and they are brittle so you must dig carefully. They are very tolerant of poor soil fertility as well as very easy to grow. The baby leaves can also be eaten.

The roots taste like artichoke hearts and although some sources tell you to peel them I don't bother as they are often break when peeling, and it really isn't necessary. I just chop and steam and serve with butter.

They are perennial, as mentioned, so you don't have to dig them in any time frame, you can leave them in the ground until you need them, and you can re plant the tops and let them go to seed for the next crop.

Unfortunately most of my plants in the ground rotted because of my swampy, flooded conditions this year and I didn't have spare seed - especially as this is a rare and large variety so I will need every seed I get this year for replanting.