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Black Salsify
3,55 $
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.
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Direct sow in early June, when soil is warm. Rich soil.
Depth : 2 cm.
Spacing : 3 to 4 cm. Thin to 10 cm apart when plants carry 3 leaves.
Black salsify can grow as an annual, but it is perennial and you can let it overwinter to collect seeds the following year. It is cold resistant even here in Quebec.
The best way to uproot the plant is to dig a trench on the sides and shift it delicately.
Tolerates mulching.
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