Black Salsify
Enorma Scorzonera is a European root vegetable with a rich, savory flavor and a compact growth habit that thrives in zones 3 through 9. This open-pollinated cultivar takes about 80 days to reach harvest maturity, producing long, slender roots that develop underground over the growing season. Hardy enough to overwinter in soil in many climates, it rewards patient gardeners with distinctive roots that store remarkably well and deliver complex, earthy flavor to the kitchen.
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Moderate
3-9
?in H x ?in W
Biennial
Moderate
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The roots develop a rich, savory taste that sets them apart from common garden vegetables, and they're tough enough to survive winters in most climates. Scorzonera seedlings emerge looking delicate and grass-like, so gardeners must resist the urge to weed them out during those early weeks. Once established, these roots store beautifully in a root cellar or refrigerator for months, making them a practical choice for those planning ahead.
Enorma Scorzonera roots are eaten as a cooked vegetable, typically harvested and prepared as you would salsify or other root crops. The long roots are peeled and can be boiled, roasted, or incorporated into soups and stews where their savory character shines.
Sow directly in mid-to-late spring in a 2-inch-wide band, placing seeds about 1 inch apart (approximately 20 seeds per foot) at a depth of 1/2 inch. Rows should be spaced 18 to 24 inches apart. Keep soil consistently moist until seedlings emerge, as they are thin and delicate at first and prone to drying out.
Harvest Enorma Scorzonera roots after approximately 80 days from sowing, when they have reached usable size. Roots can be dug carefully from loose, well-prepared soil, or left in the ground to overwinter in zones 3 through 9 and harvested as needed through the cold months. Lift roots gently to avoid damage, as they are long and can break if forced from compacted soil.
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