Scorzonera
Scorzonera hispanica
Scorzonera is the black-skinned sister of salsify — equally neglected, equally delicious. The long, cylindrical roots have a black or dark brown skin and white flesh with a mild, subtly sweet flavour that becomes more complex after frost. The white sap is mildly bitter. A wonderful heritage root vegetable.
SowingDirect sow
Sunlight☀️ Full sun
Water💧 Low
Days to harvest150–180
Soil pH6–7.5
Spacing10cm × 30cm
Planting Calendar
🌏 Adjusted for southern hemisphere seasons.
Sow indoorsSow outdoorsTransplantHarvest
Jan
Feb
Mar
Apr
May
Jun
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Aug
Sep
Oct
Nov
Dec
Similar to Salsify
Scorzonera is grown in exactly the same way as salsify. The key differences are the black skin, a slightly more robust flavour, and the fact that scorzonera can be left in the ground for a second year to develop even larger roots.Second-Year Roots
Unlike most vegetables, scorzonera improves if left for a second growing season. The roots become larger and more intensely flavoured. Roots too small to use in autumn can be left to develop further over the winter and following spring.Preparation
Peel after cooking (the skin comes off easily once blanched) to avoid the sticky white sap, which can stain hands and utensils. Or wear gloves and peel before cooking.Soil: Deep, light, stone-free soil. Sandy loam ideal — the same requirements as salsify and parsnip.