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SCORZONERA

Black Duplex has a very dark coloured skin and
pure white flesh. It has a delicous taste highly sought
after and difficult to buy. 
 It is often eaten together with other vegetables,
such as peas and carrots. It is also popular served
like asparagus in a white sauce, such as bechamel
sauce or mustard sauce. Boiled salsify roots may
also be coated with batter and deep fried. 

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$3.50

Scorzonera hispanica

Black Duplex has a very dark coloured skin and
pure white flesh. It has a delicous taste highly sought
after and difficult to buy. It is also known as Scorzonera.
The long roots can grow to 1m long and around 3cm
thick. It is often eaten together with other vegetables,
such as peas and carrots. It is also popular served
like asparagus in a white sauce, such as bechamel
sauce or mustard sauce. Boiled salsify roots may
also be coated with batter and deep fried. It can be
used like parsnip which they resemble quite a bit in
looks. The seeds should be planted very early in the
spring, August to December in cool and
temperate areas and March to September in
Tropical and Subtropical areas. Prepare the soil
as if for beetroots; plant the seeds 1cm deep and
5-7cm apart in rows 35-50cm apart. The roots
grow more nearly straight when close together
and they take about 110-150 days to mature

QTY 35 seeds

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