In northern Europe Scorzonera Duplex is very popular with home gardeners and now we are able to make it available to you to grow. The long tap roots have a great flavour: peel them, chop them into pieces and steam then serve with a sauce for a gourmet delicacy. For the smoothest roots the soil needs to be well dug and loose.
Sow: in April-May in situ or deep pots to minimise root disturbance when transplanting. Germination can be slow.
Grow: needs little attention, rarely troubled by pests. Water in dry weather and mulch after watering if you can. Roots are ready from mid-Autumn, if a little small at this time you can leave them to grow bigger and harvest the following year. This plant can even be treated as a perennial.
Eat & Enjoy: wash, peel and chop he long tap roots into pieces about 2-3cm long, steam and serve with a butter sauce (white sauces are just one option) for a gourmet delicacy. Scorzonera can also be boiled, baked or fried. Versatile and unusual.
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