BLACK OATS

(Avena strigosa)  Heirloom originating from the Iberian Peninsula (Portugal and Spain). Seeds are commonly ground into flour or cooked whole in both sweet and savory dishes and used in a similar way to regular oats.  

Unlike ordinary spring oats, black oats are stronger and more cold-resistant.  

Black oats also have a number of unique soil properties and may be used as a cover crop.  The plant has a dense root system and is therefore able to improve soil structure even on very heavy soils with high clay content.  Black oats have been found to absorb and purify the soil of certain heavy metals such as cadmium and other heavy metals.  It is resistant to diseases and some nematodes and is often used to break down the cycle of pathogens.

Black oats are highly tolerant to strongly acidic and heavy soils. It is resistant to frost and can be used in both summer and winter mixes of cover crops.  1600 seeds