150 seeds. 120 days. Scorzonera hispanica. Biennial in Zone 5-9.
 
Black Salsify has long tapered black roots with a white interior. It has a mild very artichoke flavor. The roots can be cooked as you would carrots. They are delightful steamed and sautéed in butter. The young leaves are also edible and can be steamed. 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 edge of a spoon as you would when preparing burdock root. The most flavor is just under the skin of the root.
 
Here is an article with more information about this unusual plant.
 
Sowing Black Salsify Seeds: 
 
Sow seeds in early spring, 1/2 inch deep . Thin the plants to 4 inches apart. Full sun.
 
Grown by Megan's Heirloom Seeds.