Adaptive Seeds

Roots, Misc.

Showing all 4 results

  • Burdock, Okinawa Long

    Burdock, Okinawa Long (Organic)

    Arctium lappa.

    A variety originating in Okinawa, an island of southern Japan. The people of Okinawa are known for their long lives and health, which burdock may play a part. Often cooked in soups or pickled, it is known for its healing properties and high vitamin content. Beautiful flowers. The burdock root’s ability to penetrate heavy clay subsoil can help improve drainage, but be careful – once burdock is in your garden it is difficult to get it all out. Given to The Seed Ambassadors Project in 2006 by the proprietors of Urtegartneriet, a small Danish biodynamic seed company.

  • Parsley Root, Hilmar (Organic)

    Parsley Root, Hilmar (Organic)

    Petroselinum crispum.

    Pure white, 8” half-long shaped root vegetable with a mild parsley flavor. Roots are broad at shoulders, tapering to a point. Very aromatic and great in soups or roasted in the oven. Hilmar really shines as a winter vegetable when it sweetens up after a frost. Plus it’s very cold hardy – it was one of the crops that overwintered outside during our record cold snap in December 2013 with lows of 5° F! Leaves are also edible. Of the several varieties of parsley root we have tried, Hilmar is hands down the most vigorous – important for a root vegetable that, like parsnips, is relatively slow to start. Big strong tops make for good weed competitiveness, easy harvest and are nice for bunching. Sow in early June for harvest in October through February.

  • Salsify, Fiore Blu (Organic)

    Salsify, Fiore Blu (Organic)

    Tragopogon porrifolius.

    Yet another delicious root crop common in Europe but rarely grown here in the US. Hopefully we can change that as salsify has much to offer! Roots grow to the size and shape of imperator type carrots but with a cream colored skin. Flavor is said to resemble oysters, and salsify is sometimes known as “oyster plant.” We find this variety to have a good mild flavor, making it very versatile in the kitchen. Young roots can be eaten raw, grated in salads. Full-sized roots are best cooked. Flowering shoots can be eaten like asparagus, and flowers can be eaten whole or used as garnish. Unharvested roots bloom with vibrant purple flowers in the second year, and have been planted for showy flowers alone. Known to be used medicinally for liver and gall bladder support. Produces best when direct sown April-May. Hardy to zone 5, this variety contributed greatly to the diversity of our winter CSA and we highly recommend it for the winter garden. Self-seeds freely if allowed to flower, which for us isn’t a bad thing.

  • Scorzonera, Hoffman's Schwarze Pfahl (Organic)

    Scorzonera, Hoffman’s Schwarze Pfahl (Organic)

    5 out of 5
    Scorzonera hispanica.

    This root vegetable has black skin and mild-flavored white flesh. Leaves provide reliable winter greens, and bright yellow flowers in second year are edible. That’s right: three vegetables in one! Not only is this a standby and delicious winter food but it is a true perennial perfect for the permaculture garden. We found it to be an important addition to our winter CSA alongside the burdock and salsify. Young leaves are delicious in salad and older leaves are great lightly cooked. The leaves and roots both have a nutty lettuce-like flavor. One of the few vegetables that can go through 5°F without flinching and is reputed to survive -10°F! Hoffman’s Schwarze Pfahl is known for good size, shape, consistency and flavor. From German seed company, Bingenheimer Saatgut. Aka, Black Salsify.