150 seeds. 120 days. Scorzonera hispanica. Biennial in Zone 5-9.
 
Black Salsify has long tampered black roots with a white interior and mild taste. The roots can be cooked as you would carrots. Sautéed in butter they are a delight. The young leaves of the plants are also used as a cooked green.
 
Black Salsify is a biennial in the garden and will self-sow. You can eat the roots of spring planted seeds in autumn or wait till the following spring before it grows flower stalks. In its second year Black Salsify will grow a profusion of yellow flowers on 3 foot stalks followed by large dandelion-like seeds heads. It is also known as Scorzonera. Native to the Mediterranean
 
To peal the roots for consumption, rub the dark skin off with the back of a sturdy knife or spoon as you would when preparing burdock root. I like to chop up the roots into bite-size pieces and steam them. The young leaves are also edible, but I haven't tried them myself. 
 
Here is an article with more information about this unusual plant.
 
Sowing Black Salsify Seeds: 
 
Sow seeds 2 weeks before the last frost date, 1/2 inch deep . Thin the plants to 4 inches apart. Full sun.
 
Grown by Megan's Heirloom Seeds.