150 seeds. 120 days. Scorzonera hispanica. Biennial in Zone 5-9.
 
Black Salsify has long, tapered black roots with a white interior and mild taste. The roots can be cooked as you would carrots. They are a delight sautéed in butter. The young leaves are also edible and can be steamed. You can eat the roots of spring-planted seeds in autumn or wait till the following spring before they grow flower stalks. In the second year, Black Salsify will grow a profusion of yellow flowers on 3-foot stalks, followed by large dandelion-like seed heads. This Mediterranean Native is also known as Scorzonera. Self-sows.
 
To peel Black Salsify 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.
 
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.