Long, black roots that taste like oysters.
Also known as Black Salsify, Scorzonera has a long taproot that makes for an exceptionally tasty and nutritious tuber that is 9-11" long and ¾" wide. It's high in inulin which makes it a great choice for diabetics, as well as B12, and its delicate, oyster-like flavor lends itself to many dishes when used like potatoes: peel and chop Scorzonera, douse it with lemon juice to keep it from turning brown, and steam, sauté, or mash. It can also be eaten raw in salads, and young leaves can be boiled. As a bonus, the plants produce pretty yellow flowers in the spring and summer.
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Sow in deep, well drained soil during mid-late spring. They will look like grass when they first emerge so make sure not to weed them out. Dig roots in late fall just before the ground freezes, taking care not to break them. Flavor is best after several frosts.
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