Scorzonera hispanica
Scorzonera, black salsify, Spanish salsify, cornée: behind the common name “salsify” lies this particular species, with its long root and black skin, which has supplanted true white salsify in kitchen gardens. It is more productive, tastier and, above all, perennial—its tender, melting white flesh subtly evokes asparagus and artichoke, with a hint of iodine that has earned it the nickname “the oyster of the vegetable garden.”
Characteristics:
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Long, fleshy root: up to 30 cm long, with black skin and tender, melting white flesh.
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Delicate flavor: mild and slightly sweet, with a subtle iodine note highly appreciated by chefs.
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Heritage vegetable: cultivated since the 16th century, now rare on market stalls.
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Perennial and hardy: it can remain in the ground for several years and withstand severe cold.
Sowing advice:
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Exposure: sunny or lightly shaded.
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Soil: deep, loose and free of stones—this is crucial given the length of the root. Loosen the soil to a depth of at least 30 cm. Avoid fresh manure completely, as it causes the roots to fork, and use well-rotted compost instead.
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Method: sow directly in place as soon as all risk of frost has passed, at a depth of 2 to 3 cm, spacing plants 10 to 15 cm apart. Important: its seeds quickly lose their germination capacity—use them within the year. See how to sow your seeds.
Care advice:
- Thin to 10 cm apart. Water regularly to keep the soil slightly moist until harvest: drought makes the roots tough.
- Hoe gently, as the root grows fairly close to the surface.
Harvest advice:
- Harvest from autumn onward, digging a trench along the row rather than pulling: the root is long, fragile and breaks very easily.
- It keeps very well in the ground throughout winter—dig up only as much as needed. If the roots remain thin in the first year, leave them to grow for one more season.
Beneficial pairings:
Benefits for biodiversity:
- Let one plant flower in its second year: its large, fragrant yellow flower heads, which open in the morning, are frequently visited by bees and butterflies.
- Its plumed achenes, like those of dandelions, subsequently provide food for seed-eating birds.
Uses:
- Its reputation as a messy vegetable long worked against it—its skin stains the fingers—but the solution is simple: peel it under water while wearing gloves, and immediately place the roots in lemon water so they do not darken.
- Excellent creamed, baked au gratin, pan-fried or made into a velouté. Its young leaves can be eaten in salads. See our heritage and perennial vegetables.
Harvesting your own seeds:
Leave a few plants in the ground for their second year: they will flower and form plumed achenes, which should be harvested before the wind carries them away. Remember that these seeds store poorly: sow them again the following year. See storing your seeds.
Commitment to Quality: at SemiSauvage - Permaculture, we grow and select our seeds with respect for living things as our guiding principle. Based near the Auvergne Volcanoes, we choose open-pollinated, non-hybrid varieties, tested for their germination rate, sorted and carefully packaged, without any chemical treatment. Our conviction: to restore gardeners’ ability to resow, year after year, seeds that truly belong to them.
A forgotten winter vegetable with a delicate flavor and a generous harvest.
