black salsify

Scorzonera hispanica Black salsify or Spanish salsify is a vegetable cultivated for its long black skinned taproot. The name Scorzonera derives from the Italian scorza (bark) and nera (black). As we might be able to guess from its yellow flowers, the plant belongs to the Asteraceae family. Just like the root, the leaves are edible and so are the flowers before they open, like small broccolis. The white fleshed root may be harvested during the first or second year. To develop up its full potential, the plant needs to grow in a soil deep enough. If you let it overwinter in the ground, even here in Quebec, the plant will produce flowers the following year. Once they are ripe, it will be time for you to harvest the seeds, but beware : birds, and especially goldfinch, love them! Black salsify is rich in carbohydrates, minerals and vitamins.