Topic: Scorzonera seeds

[Jitterbug]

I have been reading up on this vegetable in the April Kitchen Garden and would fancy giving it a go.  Any one got a few seeds to send me?

I can do a swap - my list is somewhere on the swap list. 

Regards

Jitterbug

[Jeannine]

I got  spares of those andI have  salsify  which is the the white one too,PM XX Jeannine

[OliveOil]

isnt scorzonera also known as black salsify??? 

[glow777]

I keep reading about these vegetables but I usually try supermarket varieties first before planting/buying any. Unfortunately never seen any in the supermarkets :-\

Do they really taste like oysters?
Are they worth growing?
Is it too late to sow them?
How many are required for the average meal?
Does anyone have a spare few to swap (or are there any in the red parcel)?

[OliveOil]

theres black salsify in the red packet - i took a few! i think these are the same as scorzonera to be honest.

[Jeannine]

White and black are both salsify.the black one is sometimes called schorzona and sometimes called black salsify but they are the same thing.  I think of them as black and white salsify personally and I have seeds for both XX |Jeannine

The reason you are unlikely to find them in the shops is the roots are slender and not easlily pulled like carrotts ot parsnips and it is not cost effective for commercial growers to produce them. I actually like the flavour and it is a change in winter months. XX |Jeannine

[glow777]

ta here's hoping there's some left when it gets round 2 m3  :)

[saddad]

In Italian or Spanish (?)  they are Scorzo-nera and Scorzo-bianca... the black one can be left in for a second season if the roots aren't big enough... the white always goes to seed in the second season...
 :-\