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A gardener's selection of this very old (originally from Belgium) variety. White-fleshed, smooth, thick roots with a black-brown skin. Due to the long roots, the soil must be loosened deeply. Cleaning is best done with gardening gloves, as they stain black, which is why they used to be called "kitchen maid's grief."
The taste more than makes up for it: wonderfully soft and asparagus-like.
Names:
Latin: Scorzonera hispanica
Dutch: Schorseneren
Also known as: Keukenmeidenverdriet
English: Black Salsify
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