Horti Tops® Scorzonera Duplex Impr. Long Black

Scorzonera Duplex Impr. Long Black (Scorzonera hispanica)

The Black Pearl of Root Vegetables

Scorzonera, with its black skin and white flesh, is one of the most underrated vegetables in existence. The flavor is subtle and sophisticated – some describe it as asparagus-like, others detect hints of oyster (hence “vegetable oyster”). This is a gourmet vegetable worth discovering.

Preparing Scorzonera

Peeling: The black skin contains latex that stains hands and oxidizes quickly. Work under running water or in acidulated water (water with lemon juice). Wear gloves if you prefer.

Preventing browning: Drop peeled roots immediately into water with lemon juice or vinegar to prevent oxidation.

Cooking Methods

Boiled and buttered: The simplest preparation. Simmer until tender, drain, and toss with butter and parsley.

Gratinéed: Layer cooked scorzonera in a baking dish, cover with béchamel and cheese, and bake until golden.

Sautéed: Slice cooked scorzonera and sauté in butter until lightly golden.

Growing Notes

Scorzonera needs a long growing season but is otherwise undemanding. Unlike many roots, it can be grown as a perennial – the roots grow larger in the second year. It is also remarkably cold hardy and can be left in the ground through winter.

Growing Scorzonera Duplex Impr. Long Black