Scorzonera Seeds

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60.00

Out of stock

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Seasons: ❄️ Rabi Season

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Plant Type: Robust perennial herbaceous root vegetable grown as an annual

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Days to Harvest: 120-150 days

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Fruit Shape: Long, straight, uniform cylindrical tapered taproots

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Fruit Weight: 60-120 g

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Fruit Color: Distinctive charcoal-black outer skin with a pure white inner flesh

Features: Highly exclusive variety producing exceptionally long, uniform black taproots with a unique gourmet flavor, rich mineral content, excellent cold-hardiness, and high resistance to premature bolting.

1. Sowing Depth: Plant seeds 1–1.5 cm deep directly into deeply tilled, loose, and rich sandy loam soil mixed thoroughly with compost.
2. Sunlight Requirements: Position your cultivation beds or pots in a location that receives 5–6 hours of bright, direct daily sunlight.
3. Soil Condition: Ensure the soil is entirely free from stones, heavy clay lumps, or debris; compact soil obstacles will cause the long roots to split, fork, or become misshapen.
4. Watering Schedule: Maintain a steady, moderate watering routine to keep the soil evenly damp; avoid leaving standing pools to prevent root rotting.
5. Harvesting Technique: Dig deeply and carefully around the base using a trench fork when harvesting; the long roots are delicate and snap easily if pulled directly by the leaves.

What is unique about the flavor of Scorzonera? +
Can Scorzonera seeds be grown successfully in balcony containers? +
Should I peel the black skin off before cooking? +

Scorzonera is an ultra-premium, high-yielding exotic root crop highly prized for its long, slender taproots. Perfectly suited for cool-climate gardening setups, it produces striking dark roots that conceal a remarkably smooth, tender white flesh, offering a delightfully sweet, rich flavor profile reminiscent of artichokes or oysters that makes it a sophisticated choice for steaming, baking, or sautéing in butter.

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