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Scorzonera hispanica

Scorzonera hispanica
Black Salsify, Spanish Salsify, Black Oyster Plant

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More information

Here is an ancient vegetable, to be rediscovered for its delicate flavour and high nutritional value. This scorzonera is a perennial to biennial plant, of which the black and fleshy root is consumed cooked and the young leaves in salad. It produces bright yellow heads in summer, carried at the end of slender stems. La Quintinie, the gardener of the Sun King, described it as follows: " [...] it is one of our main roots, admirable when cooked, either for the pleasure of taste or for the health of the body". To be sown directly in place, in spring, for a harvest in October.
Flower size
4 cm
Height at maturity
40 cm
Exposure
Sun
Annual / Perennial
Perennial
Germination time (days)
18 days
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Sowing period March to May
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Flowering time July to September
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Description

Scorzonera hispanica, also known as Spanish Scorzonera or black salsify, is an ancient vegetable, somewhat forgotten, to be rediscovered for its delicate flavour and high nutritional value. This perennial plant is cultivated as an annual or biennial, with its black and fleshy root consumed cooked and its young leaves in salads. It produces bright yellow heads in summer, carried at the end of slender stems. La Quintinie, the gardener of the Sun King, described it as follows: " [...] it is one of our main roots, admirable when cooked, both for the pleasure of taste and for the health of the body ". It is sown directly in place in spring for harvest in October.

 

Native to dry areas of the Caucasus and southern Europe, Scorzonera hispanica is a plant in the family Asteraceae, which differs from cultivated salsify, also consumed, known as Tragopogon porrifolius. Black salsify forms an upright rosette of lanceolate leaves, tapering at the top. The clumps measure 40cm (16in) in height and 20cm (8in) in width. The flowers appear in summer. They are bright yellow heads carried at the end of 1-metre (3 feet)-tall stems. The thick and long root can reach 1 metre (3 feet) in length and 2cm (1in) in width. Its fine and white flesh is covered with a black, somewhat rough skin. Unlike cultivated salsify, it does not become woody. It contains a significant amount of carbohydrates different from starch (inulin), and allantoin, a compound with well-known emollient properties. It is also rich in minerals such as potassium, iron, and calcium, as well as vitamin E. It also contains provitamin A, vitamins from the B and C groups, albeit in smaller quantities.

 

Plant Spanish Scorzonera in the vegetable garden, not far from carrots as it seems to protect them from flies. This plant requires a light, deep, and loose soil, free of stones, and a sunny location. Harvest the roots in autumn of the first year or, for August sowings, during the second season after flowering. The roots will then be much larger. The young leaves can be consumed raw in salads.

Flowering

Flower colour yellow
Flowering time July to September
Inflorescence Flower head
Flower size 4 cm
Bee-friendly Attracts pollinators

Foliage

Foliage persistence Deciduous
Foliage colour medium green

Plant habit

Height at maturity 40 cm
Spread at maturity 20 cm
Growth rate fast

Botanical data

Genus

Scorzonera

Species

hispanica

Family

Asteraceae

Other common names

Black Salsify, Spanish Salsify, Black Oyster Plant

Origin

Central Europe

Product reference13611

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Planting and care

Sowing:

Sowing of black salsify is done directly in the open ground, preferably in loose, deep, light soil enriched with well-rotted manure. They can be done from March to May (annual culture) or in August-September (biennial culture). This second method yields higher root quality and yield, but requires a longer immobilized plot. Sow in deep furrows of 2cm (1in), with rows spaced 25cm (10in) apart. The soil should remain moist, which can be facilitated by mulching. Thin the seedlings when the plants have 3 leaves, keeping one every 10cm (4in).

Cultivation:

Watering should be generous. If a plant produces a flower stem, it is preferable to remove it in order to strengthen the root. Black salsify can remain in the ground for up to 3 years.

Harvest:

Harvesting of black salsify is done from October to March, as needed. Harvesting is delicate, so it is best to use a fork spade: if the soil is slightly heavy, it is useful to dig a parallel trench to the sowing and tilt the plants into it. Mulch generously with dead leaves to facilitate winter harvesting.

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Sowing period

Sowing period March to May
Germination time (days) 18 days

Intended location

Suitable for Meadow
Type of use Edge of border, Vegetable garden
Hardiness Hardy down to -23°C (USDA zone 6a) Show map
Ease of cultivation Amateur
Exposure Sun
Soil pH Any
Soil moisture Dry soil, Moist soil, Free-draining, light, rich, flexible, deep.

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