Description
Black Salsify, or Scorzonera hispanica, is an old-world root vegetable with long dark roots and tender white flesh. Once valued in medieval kitchens, it is grown for roots described as asparagus, artichoke heart, and hazelnut-like, plus young spring shoots that can be eaten like asparagus.
Why Grow It
- Scorzonera hispanica root vegetable with black skin and tender white flesh.
- Flavor is often compared with asparagus, artichoke hearts, and hazelnuts when cooked.
- Zones 4-5 can grow it as a spring-sown annual root crop; zones 6-9 can sow spring or fall for harvest the following year.
- Young spring shoots are traditionally eaten like asparagus.
- Source listing notes 100 certified organic seeds.
Growing Information
| Botanical name | Scorzonera hispanica |
|---|---|
| Life cycle | Perennial vegetable often grown as an annual or biennial root crop |
| Mature height | Leaf rosettes and flower stems vary by season; grown mainly for long roots |
| Light | Full sun to partial shade |
| Bloom or harvest window | Yellow daisy-like flowers on mature plants; roots harvested after a long growing season or the following year |
| Seed count | 100 seeds |
| Root color | Black-brown root skin with tender white flesh and yellow daisy-like flowers |
| Sowing advice | Sow directly in deep, loose, stone-free soil so roots can grow straight. In zones 4-5, sow in spring for an annual root crop; in zones 6-9, sow in spring or fall for harvest the following year. |
| Spacing | Thin 4-6 in. apart in rows, with deep soil and steady moisture for straight roots |
| Germination | Keep evenly moist through germination; avoid transplanting if possible because long roots dislike disturbance |
Best For
- medieval kitchen gardens
- food forest vegetables
- winter root crops
- roasted or boiled roots
- young spring shoots
- heirloom vegetable beds
Packet Details
Includes 100 seeds. Store seeds cool, dry, and dark until sowing. Prepare soil deeply before sowing so the long roots can develop cleanly.
FAQ
Is black salsify the same as scorzonera?
Yes. Black Salsify commonly refers to Scorzonera hispanica, a long-rooted old-world vegetable with dark skin and white flesh.
Should I transplant black salsify?
Direct sowing is best because the long roots can fork or deform if disturbed. Use deep, loose, stone-free soil.
When do I harvest roots?
In colder zones, sow in spring for an annual root crop. In milder zones, sow in spring or fall and harvest the following year for fuller roots.
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