Scorzonera hispanica
Scorzonera, black salsify, Spanish salsify, scorzonera: the common name “salsify” actually refers to this species, with its long root and black skin, which has supplanted true white salsify in vegetable gardens. It is more productive, more flavorful and, above all, perennial — its tender white flesh subtly evokes asparagus and artichoke, with a briny note 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 white flesh.
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Delicate flavor: mild and slightly sweet, with a highly prized briny note.
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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 frost.
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 at all costs, as it causes the roots to fork, and use well-rotted compost instead.
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Method: sow directly in the ground 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.
Harvesting 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 all winter — harvest as needed. If the roots are still thin in the first year, leave them to grow for one more season.
Beneficial companions:
Benefits for biodiversity:
- Let one plant flower in its second year: its large, fragrant yellow flower heads, which open in the morning, are highly visited by bees and butterflies.
- Its tufted seeds, like those of dandelions, subsequently feed 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 to prevent them from turning dark.
- Excellent with cream, baked in a gratin, pan-fried or made into a velvety soup. 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 produce tufted seeds, which should be harvested before the wind carries them away. Remember that these seeds do not keep well: sow them again the following year. See how to save your seeds.
Commitment to Quality: at SemiSauvage - Permaculture, we grow and select our seeds with respect for all living things as our guiding principle. Based near the Auvergne Volcanoes, we choose open-pollinated, non-hybrid varieties, tested for their germination rate, carefully sorted and packaged, with no chemical treatments. Our belief: to give gardeners back the ability to resow, year after year, seeds that truly belong to them.
A forgotten winter vegetable with a delicate flavor and a generous harvest.
