The 'Hoffmanns Schwarze Pfahl' black salsify is a perennial plant that is cultivated as a biennial. Its edible part is the 25-30 cm long rather thin root with a blunt end that tends to bifurcate. It is rather crunchy and brittle, covered with a dark, almost black skin. The inside of the root is milky white. A broken root excretes milky juice. The taste of black salsify reminds of asparagus. It can be served stewed, boiled and roasted. We recommend to eat it with bechamel or garlic sauce. It tastes great fried in butter and sprinkled with bread crumbs.

This vegetable has a high nutritional value. Even though it is rather unknown, it constitutes an excellent source of inulin - a carbohydrate with positive health effects. It can be used as a substitute for fat and sweeteners. Inulin has more medicinal properties. It supports the digestive system and has anti-inflammatory and detoxifying properties. The black salsify, also known as the serpent root or the viper's herb, is rich in B vitamins and such elements as potassium, phosphorus, magnesium, iron and many others. It also contains carotenoids and fructose.

Black salsify seeds should be sown directly into the ground between March and April. Place them in a moist soil 1 to 3 cm deep, in rows every 35-45 cm. Set the seedlings every 5-8 cm. They need about 2 weeks to germinate. Plan the harvest for September and October. This vegetable requires a carefully cultivated, soft soil. A sandy loam ground that is constantly moist brings good results. The place should be bright and sunny.

One package contains 3 grams of seeds. The growing instructions and the sow-by date were printed on the back of the package.

• Use: stewed, boiled or roasted
• Harvest time: September - October
• Vegetation form: perennial, grown as a biennial
• Site: bright, sunny; sandy-loam, carefully cultivated, soft soil
• Weight (in grams): 3 g