Scorzonera

CULTURE:
Scorzonera prefers a deep, friable, well-drained soil. Sow in mid- to late spring in a 2" band about 1" apart (20 seeds/ft.), ½" deep, in rows 18–24" apart. Do not allow soil to dry out prior to emergence. Thin plants to 2–3" apart. Scorzonera seedlings look like grass and are thin and delicate. Do not weed them out!

HARVEST:
Dig roots in late fall just before the ground freezes. Flavor is best after several frosts. Roots exude white sap and should be cleaned upon harvest. In mild areas, a portion of the crop may be left in the garden for spring harvest, as scorzonera is cold hardy. Apply a mulch or row cover in cold regions for winter survival insurance. Green tops and flowers can be harvested following overwintering in the second year. Tops can be blanched like Belgian endive.

STORAGE:
Overwinter in soil or store in root cellar or refrigerator at 32°F (0°C) and 95% relative humidity.