Scorzonera hispanica: 3’ high x 1’ wide / full sun to half shade / zone 4
Traditionally grown for their sweet roots, we grow scorzonera primarily for their mild-flavoured leaves, which make a good addition to salads. They’re best when they’re young and tender in the spring, but the older leaves can be cooked as a potherb. The roots can also be harvested at any time of year and roasted, but you’ll kill the plant in doing so. However, we have killed our dear plants to eat the roots, because they’re delicious! Collect some seed first to replace your stock. We offer the variety ‘Giant Russian Improved,’ which, as the name suggests, is bigger and more productive than the species.