Scorzonera: Sowing, Care and Harvest

Description and botany

Black salsify belongs to the very large Asteraceae family which includes among its ranks genera, all more eminent than the others, such as aster, ragweed, yarrow, dahlia, zinnia, gazania… but also plants that end up on our plates like black salsify and common salsify, as well as endive, artichoke, Jerusalem artichoke or tarragon.

If we focus on the black salsify genus (Scorzonera), we discover different varieties such as the aristate black salsify, the dwarf black salsify, the burr-leaved black salsify or Scorzonera austriaca, herbaceous perennial plants with different growing areas. But the one that interests us because it could find its place in our vegetable garden is Scorzonera hispanica, otherwise known as black salsify, Spanish salsify or black oyster plant. Terms that only sow confusion in the mind of a curious gardener. First, because black salsify is not common salsify. Admittedly, the two root vegetables are cousins but they differ in appearance: black salsify produces an almost 30 cm long root with hard black skin while common salsify has a shorter white-yellow root.

Secondly, contrary to what its Latin name suggests, black salsify is not originally from Spain. It would rather have its origins in the Caucasus. Be that as it may, it was widely consumed in antiquity, primarily for its medicinal qualities. The Greeks and Romans harvested it in the wild and mainly consumed its leaves, praising its virtues for intestinal transit, heart problems, treating the plague and even eliminating snake venom. It was only in the 15th and 16th centuries that it was cultivated as a vegetable, dethroning common salsify, due to its sweeter and more sugary flavour and less fibrous texture. At that time, in botanical manuals, black salsify and common salsify were still confused under the term “trapogodon”.

Botanical plate

In 1749, in L’École du jardin potager, the author describes black salsify as “the lean food from All Saints’ Day to Easter” and describes its cordial and sudorific medicinal virtues. It was drunk as a herbal tea against smallpox and was part of distilled waters for chest pains.

Later, the gardener of Versailles, Jean-Baptiste de la Quintinie, praised its merits! Today, it is a vegetable that is rarely found in shops or markets. And, if you are lucky enough to discover it, it is often under the name of common salsify. So let’s rehabilitate black salsify!

Scorzonera hispanica is therefore a herbaceous perennial plant cultivated as an annual vegetable. Its cauline leaves are lanceolate, oblong and stiff, erect, starting from the collar. They are wider than those of common salsify. The stem is branched except at the base, glabrous or slightly cottony.

From June to September, the plant produces bright yellow flowers, longer than the involucre, which look deceptively like those of the dandelion. Its flowers produce black achenes topped with small hairs.

Black salsify produces roots with black skin and white flesh, taprooted and devoid of root hairs at the collar or rootlets (unlike common salsify). They are cylindrical, elongated and thin. They can reach 30 cm. These roots are harvested the year after sowing, but they will be larger and more fleshy, without being fibrous or hard, in the second year. Moreover, black salsify can remain in the ground for 3 to 4 years, a period during which it grows.

On the left, black salsify flowers and on the right, common salsify flower

The different varieties of scorzonera

There are few varieties of scorzonera. However, we can highlight the most widespread variety, the ‘Giant Black Russian’, with roots of good length, regular and excellent flavour. ‘Hoofmanns Schwarze’ offers thick cylindrical roots, with firm yet tender flesh and a fine brown-black epidermis. ‘Pilots’ has very long roots with very black skin.

Our Favourite Variety

Organic Russian Giant Black Scorzonera - Ferme de Sainte Marthe seeds

This scorzonera variety, sometimes called 'Giant Westlandia', is not prone to running to seed and produces long roots with very black skin, never hollow at the crown

• Height at maturity 50 cm

See the product sheet

Planting scorzonera

Where to Sow?

Scorzonera prefers a rather sunny and warm position, although it can grow in partial shade. As for the soil, it favours sandy, fresh, well-loosened and deep soils due to its taproots. The soil should especially be enriched with organic matter, first in autumn with well-rotted compost or manure, at a rate of 4 kg/m2, then as a quick boost when fine weather returns.

Scorzonera dislikes stony soils. If your soil is too heavy, loosen it by adding sand.

When to Sow?

Sowing scorzonera takes place in March-April.

How to Sow?

Scorzonera is sown in rows spaced 20 to 25 cm apart.

• Before sowing, rake the soil to loosen it well and remove any remaining stones
• Draw furrows 2 cm deep
• Sow the seeds and cover with 2 cm of soil
• Lightly firm with the back of the rake and water

Watering should be regular to maintain soil moisture and facilitate seed germination.

When the leaves have 4 to 5 leaves, it’s time to thin out, leaving only one young plant every 8 to 10 cm.

How to pair scorzonera in the vegetable garden?

In the vegetable garden, scorzonera thrives alongside other root vegetables such as carrots, parsnips, or swede. It also pairs wonderfully with its cousin, salsify. Vegetables from the Allium family, such as leeks, onions, garlic, or shallots, can be planted nearby, as well as lettuce.

In the vegetable garden, scorzonera grows harmoniously with carrots, parsnips, swede, leeks, lettuce, and onions

However, scorzonera does not get along well with chicory, Jerusalem artichokes, or artichokes.

# Care and Diseases of Scorzonera ## Maintenance Scorzonera is a hardy and undemanding plant, but a few simple care practices will ensure a good harvest. ### Watering - Water regularly but moderately, especially during dry spells, to prevent the roots from becoming fibrous. - Avoid waterlogging, which can cause root rot. ### Weeding and Mulching - Keep the soil free of weeds, which compete with scorzonera for nutrients. - Mulching helps retain moisture and suppress weeds. ### Fertilisation - A light application of compost or well-rotted manure at planting is sufficient. - Avoid excessive nitrogen, which promotes foliage at the expense of roots. ## Common Diseases and Pests ### Fungal Diseases - **Root rot** (caused by excess moisture): Ensure good drainage and avoid overwatering. - **Powdery mildew**: Treat with a sulphur-based fungicide if necessary. ### Pests - **Slugs and snails**: Protect young plants with barriers or organic slug pellets. - **Carrot fly**: Use protective netting or companion planting with aromatic herbs. ## Harvesting and Storage - Harvest roots in autumn or winter as needed—they become sweeter after frost. - Store in a cool, dark place, covered in slightly damp sand to maintain freshness. By following these simple steps, you’ll enjoy tender, flavoursome scorzonera roots all season long!

Scorzonera requires little care. You just need to hoe and weed fairly regularly in summer to make the most of watering, which is only necessary during very hot weather or drought. Otherwise, a mulch is enough to retain moisture.

Between June and September, the flower stems rise up and the plant bolts, especially if thirsty. To obtain fine, firm and long roots, it is essential to cut these flower stalks as soon as they appear.

Scorzonera plants can remain in the ground for 3 years, even 4 years. This allows you to spread the harvest from October until the following spring. However, to make winter harvesting easier, it’s best to cover scorzonera with a thick mulch which will also protect them from cold and frost. Even though scorzonera is very hardy.

While rarely affected by diseases, scorzonera can sometimes suffer from white rust. This disease mainly affects plants from the Asteraceae and Brassicaceae families. It’s recognisable by the white to cream-coloured, smooth and rounded pustules that appear on the underside of leaves. The leaves may eventually dry out. By avoiding watering the foliage and spraying nettle or horsetail manure, you can quickly get rid of this fungal disease.

The other type of rust can also be treated with nettle manure. As for aphid attacks, you can counter them by keeping the soil moist and reinforcing summer mulching.

Harvesting and Storing Black Salsify

The harvest takes place from October until the following spring, as and when needed. However, you can extend the harvest beyond this first year and keep scorsonera plants for the following year, making sure to cut the flower stems as soon as they appear. The scorsonera will continue to grow without hardening and can be harvested the following autumn and winter.

To harvest scorsonera, some precautions must be taken to avoid breaking them. It is essential to use a garden fork to dig up the roots. To make the job easier in winter, cover the scorsonera with a thick layer of straw to prevent the soil from freezing as much.

Once picked, scorsonera keeps for only 2 to 3 days in the fridge, wrapped in absorbent paper.

From Garden to Plate: The Delightful Scorzonera

Renowned for being very rich in fibre, as well as in vitamins E, B and C, potassium, iron and calcium, black salsify also contains inulin (like artichoke, Jerusalem artichoke or asparagus), a compound fibre made of glucose and fructose, which may help regulate blood sugar levels.

On the plate, black salsify is appreciated for its white flesh with a delicate and subtle flavour. It can be enjoyed raw, grated in salads. Or cooked in various ways. Black salsify can be boiled or steamed, cut into pieces, fried or prepared as fritters, pan-fried or stir-fried in a wok, made into purée, gratin or soup… It complements all meats or fish, and can be added to pot-au-feu.

Black salsify has a mild and subtle flavour

However, peeling can be somewhat tricky. Black salsify tends to blacken fingers and leave a sticky substance. Gloves are essential. Similarly, as soon as the black salsify has been peeled, throw it into lemon water or vinegar water as it blackens very quickly.