The scorzonera: sowing, caring for, and harvesting

Description and botany

Black salsify belongs to the vast Asteraceae family, which includes many distinguished genera such as aster, ragweed, yarrow, dahlia, zinnia, gazania… as well as edible plants like black salsify, common salsify, chicory, artichoke, Jerusalem artichoke and tarragon.

Focusing on the Scorzonera genus, we find various varieties such as the aristate scorzonera, dwarf scorzonera, viper grass, and Scorzonera austriaca – all herbaceous perennial plants with different growing zones. But the one that interests us for vegetable gardens is Scorzonera hispanica, also called black salsify, Spanish salsify or viper’s grass. These names can confuse curious gardeners. Firstly, because black salsify isn’t actually a true salsify. Though related, these root vegetables differ in appearance: black salsify produces a long root (nearly 30cm) with tough black skin, while common salsify has a shorter, yellowish-white root.

Secondly, despite its Latin name suggesting Spanish origins, black salsify likely originated in the Caucasus region. It was widely consumed in antiquity primarily for medicinal properties. Greeks and Romans harvested it wild, praising its leaves’ benefits for digestion, heart conditions, plague treatment and even snakebite antidotes. Only in the 15th-16th centuries did it become cultivated as a vegetable, surpassing common salsify due to its sweeter flavour and less fibrous texture. Early botanical manuals still confused both plants under the name “trapogodon”.

Botanical illustration

In 1749, “L’École du jardin potager” described black salsify as “lean food from All Saints’ to Easter” with cordial and sudorific medicinal virtues – drunk as tea against smallpox and used in distilled waters for chest ailments. Later, Versailles’ head gardener Jean-Baptiste de la Quintinie praised it! Today, this vegetable is rarely found in shops or markets, often mislabelled as common salsify. Let’s rehabilitate black salsify!

Scorzonera hispanica is a herbaceous perennial grown as an annual vegetable. Its cauline leaves are lanceolate, oblong and stiff, erect from the collar – broader than common salsify’s. Stems are branched except at base, glabrous or slightly cottony.

From June to September, bright yellow flowers appear, longer than the involucre, easily mistaken for dandelions. These produce black achenes topped with small hairs.

The plant develops black-skinned, white-fleshed taproots without root hairs or rootlets at the collar (unlike common salsify). These cylindrical, elongated roots can reach 30cm. Harvested the year after sowing, they grow larger and fleshier (without becoming fibrous or tough) in the second year. In fact, black salsify can remain in soil 3-4 years, continuing to enlarge.

Left: black salsify flowers; right: common salsify flower

The different varieties of scorzonera

There are few varieties of scorzonera. However, we can highlight the most widespread variety, the ‘Géante noire de Russie’ with roots of good length, regular and excellent flavour. ‘Hoofmanns Schwarze’ offers thick cylindrical roots, with firm and 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 ‘Géante Westlandia’, is not very prone to running to seed and produces long roots with very black skin and a never hollow head

• Height at maturity 50 cm

See the product sheet

Planting scorzonera

Where to Sow?

Scorzonera prefers a sunny and warm position, though it can grow in partial shade. As for the soil, it thrives in sandy, cool, well-loosened and deep soils due to its taproot system. 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 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
• Create furrows 2 cm deep
• Sow the seeds and cover with 2 cm of soil
• Lightly firm down with the back of the rake and water

Water regularly to maintain soil moisture and aid seed germination.

When the leaves have 4 to 5 leaves, thin out to leave 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 swedes. It also pairs well 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 alongside carrots, parsnips, swedes, leeks, lettuce, and onions

However, scorzonera does not make good neighbours with chicory, Jerusalem artichokes, or artichokes.

# Care and Diseases of Black Salsify Black salsify (*Scorzonera hispanica*) is a hardy root vegetable that requires minimal maintenance but can be affected by certain diseases and pests. ## **Care Tips** - **Watering**: Keep the soil consistently moist but not waterlogged. - **Soil**: Prefers well-drained, loose soil rich in organic matter. - **Fertilisation**: A balanced fertiliser applied at planting supports healthy growth. - **Weeding**: Regular weeding prevents competition for nutrients. ## **Common Diseases & Pests** - **Root Rot**: Caused by excessive moisture—ensure proper drainage. - **Leaf Spot**: Fungal infection—remove affected leaves and improve air circulation. - **Slugs & Snails**: Protect young plants with barriers or organic deterrents. With proper care, black salsify thrives and produces delicious, nutritious roots.

Scorzonera is a low-maintenance plant. You simply need to hoe and weed fairly regularly in summer to make the most of watering, which is only necessary during extreme heat or drought. Otherwise, a mulch is enough to retain moisture.

Between June and September, flower stems emerge, and the plant bolts, especially if thirsty. To ensure firm, long roots, it’s essential to cut these flower stalks as soon as they appear.

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

While generally disease-resistant, scorzonera can occasionally suffer from white rust. This disease mainly affects plants in the Asteraceae and Brassicaceae families. It’s identified by smooth, rounded white to cream pustules on the undersides of leaves, which may eventually dry out. Avoiding overhead watering and spraying nettle or horsetail manure quickly eliminates 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 Scorzonera

Harvesting 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 stalks 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 will keep for only 2 to 3 days in the fridge, wrapped in absorbent paper.

Scorzonera from Garden to Plate

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 artichokes, Jerusalem artichokes or asparagus), a compound fibre made of glucose and fructose, which may help regulate blood sugar levels.

On the plate, black salsify is prized 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 in batter, 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, place it in lemon water or vinegar water as it blackens very quickly.