Scorzonera, also called Black Salsify, is a root vegetable from the Asteraceae family that produces a long, slender taproot reaching 9 to 11 inches in length. Hardy in zones 6 through 9, it matures in approximately 80 days and delivers exceptional nutrition alongside a delicate, oyster-like flavor that rivals potatoes in the kitchen. The plant spreads to about 18 inches wide, making it a space-efficient addition to vegetable gardens that rewards patient growers with a remarkably versatile harvest.
Full Sun
Moderate
6-9
?in H x 18in W
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Moderate
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The taproot is exceptionally nutrient-dense, high in inulin, which makes it valuable for diabetics, and also rich in B12. You can prepare it like potatoes, steaming, sautéing, or mashing it after peeling and treating the cut surfaces with lemon juice to prevent browning. Young leaves are edible too when boiled, and the roots can even be eaten raw in salads, giving you multiple harvests from a single plant.
Scorzonera is prepared much like potatoes: peel the long taproot, immediately dress cut surfaces with lemon juice to prevent oxidative browning, then steam, sauté, or mash according to your preference. The delicate, oyster-like flavor works well in soups, gratins, and side dishes. Young leaves can be boiled as a green vegetable, extending the harvest from each plant. The roots are also tender enough to slice thin and eat raw in salads.
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Direct sow Scorzonera seeds outdoors in early spring, once soil is workable. Plant seeds at a shallow depth and keep the seedbed consistently moist until germination. Thin seedlings to proper spacing once they develop true leaves.
Harvest Scorzonera roots after approximately 80 days when the taproot reaches 9 to 11 inches in length and is roughly 3/4 inch in diameter. Dig carefully around the base of the plant and ease the long root from the soil to avoid breaking it. Young leaves can be harvested and boiled throughout the growing season without damaging the plant's ability to develop its root.
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