{"product_id":"black-salsify-hoffmann-s-schwarze-pfahl-organic-seeds","title":"Black Salsify 'Hoffmann's Schwarze Pfahl' (Scorzonera hispanica) Organic Seeds – Oyster-Flavored Root, Cold-Hardy Perennial, Edible Leaves \u0026 Flowers","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eMinimum: \u003c\/strong\u003e\u003cem\u003e50+ Seeds\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003eBlack Salsify 'Hoffmann's Schwarze Pfahl' — The Root That Tastes Like Oysters\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003ePeel past the rough black skin and you find a pale root that cooks up tasting genuinely like oysters, mild, briny, and faintly sweet. Black salsify has been a European winter vegetable for centuries, valued as much for surviving hard frost in the ground as for flavor. Hoffmann's Schwarze Pfahl is a classic German heirloom prized for long, straight, evenly thick roots that peel cleanly and cook without forking. Most American gardeners have never grown this root, and most are missing out.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWho Grows Black Salsify?\u003c\/strong\u003e\u003cbr\u003eThe adventurous cook chasing a genuinely oyster-flavored vegetable.\u003cbr\u003eThe cold-climate gardener wanting a root crop that overwinters in the soil.\u003cbr\u003eThe European heirloom grower preserving a classic German market variety.\u003cbr\u003eThe pollinator gardener who lets a few roots flower for their yellow blooms.\u003cbr\u003eThe small-farm grower after a specialty crop restaurants rarely see.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat This Oyster-Flavored Root Actually Is\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eScorzonera hispanica\u003c\/em\u003e, also called black salsify, viper's grass, or serpent root, is a hardy perennial in the daisy family, native to southern and central Europe, grown as a root crop since at least the 17th century. Hoffmann's Schwarze Pfahl is a long-rooted German heirloom producing roots 10 to 12 inches long with black, bark-like skin and creamy white flesh. Unlike its cousin salsify, the skin does not need removing before cooking, only scrubbing. The flesh has a mild, oyster-like flavor when cooked, milkier than white salsify, and can be roasted, boiled, or fried. Young leaves and shoots are edible in salads, and the yellow, dandelion-like flowers that appear if roots are left a second year are edible too. Grown as an annual or biennial for root harvest; hardy as a perennial to zone 4.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eIn the Kitchen \u0026amp; Garden\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted salsify:\u003c\/strong\u003e Peel after boiling, then roast with butter and herbs for a dish that tastes like oysters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalsify soup:\u003c\/strong\u003e Simmer peeled roots in stock and puree for a briny winter soup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFried salsify:\u003c\/strong\u003e Parboil, coat, and pan-fry sticks for a classic German dish like fried parsnip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdible flowers:\u003c\/strong\u003e Toss second-year yellow blooms into salads for a mild, sweet flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYoung shoots and leaves:\u003c\/strong\u003e Add tender spring shoots to salads before the plant bolts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverwintered storage:\u003c\/strong\u003e Leave roots in the ground through winter and harvest as needed; cold improves flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eGrowing Black Salsify Seeds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eStart method:\u003c\/strong\u003e Direct sow outdoors; salsify dislikes root disturbance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTiming:\u003c\/strong\u003e Sow in spring after last frost, in deep, loose soil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGermination:\u003c\/strong\u003e Sprouts in 10-21 days; seed viability drops fast, so use fresh seed.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoil:\u003c\/strong\u003e Deep, loose, stone-free soil is essential for straight, unforked roots.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpacing:\u003c\/strong\u003e Thin seedlings to 4-6 inches apart in rows 12-18 inches apart.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSunlight:\u003c\/strong\u003e Full sun.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWatering:\u003c\/strong\u003e Consistent moisture through the season for even roots.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrowth cycle:\u003c\/strong\u003e Roots take about 120-150 days to reach full size.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Dig roots carefully in fall, or leave in ground and harvest through winter.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOverwintering:\u003c\/strong\u003e Cold-hardy to zone 4; roots left in place survive frozen soil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecond-year growth:\u003c\/strong\u003e Left unharvested, plants flower in year two, drawing pollinators.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Roots store well in cool, moist sand if harvested before hard freeze.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBefore You Close This Page\u003c\/strong\u003e\u003cbr\u003eThis is the root vegetable that tastes like something it isn't supposed to. Black salsify carries a genuine oyster flavor that surprises anyone trying it. Hoffmann's Schwarze Pfahl produces long, straight, easy-peeling roots bred for this purpose. It survives frozen ground and gets sweeter for it, a true winter crop. Leaves, shoots, and flowers are edible if plants go a second year. Deep, loose soil and full sun are the only real requirements. Grow the vegetable that tastes like the sea, straight from a German kitchen garden.\u003c\/p\u003e","brand":"terramatergardens","offers":[{"title":"Default Title","offer_id":54227856490814,"sku":"11569","price":3.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/8836\/7166\/files\/candles-5726.png?v=1788321316","url":"https:\/\/www.terramatergardens.com\/products\/black-salsify-hoffmann-s-schwarze-pfahl-organic-seeds","provider":"Terra Mater Gardens","version":"1.0","type":"link"}