Scorzonera (Scorzonera hispanica)
The "black giant of Russia" is a long root also called black salsify. Its name derives from the Italian (bark) and (black). It belongs to the Asteraceae family, as can be guessed from the shape of its yellow flowers. The leaves and flower tops can be eaten before they hatch, like small broccoli. We will eat the root, with white flesh, during the first or second year. It is best to peel the roots using gloves as the latex they produce can be messy. Otherwise, simply boil them for 20 to 30 minutes before peeling them to avoid this inconvenience. This plant requires deep soil to be at its best. Left in the ground over winter, even here in Quebec, scorzonera will bloom the following year. When the flowers open and turn fluffy, you can harvest the seeds, but beware the birds, especially the goldfinches, love them! Scorzonera is rich in carbohydrates, mineral salts and provitamin A.
MAINTENANCE AND OTHER CONSIDERATIONS
Pulling out is tricky if your soil is a bit heavy, best to dig a side trench and tip the plants over. Cutting the bloom will strengthen the root. Can be ready in the first year in the fall, but the root will be bigger in the second and third year.
| Plant type: Biennial |
| Flower color: Yellow |
| Quantity: Envelope of about 25 seeds |
| Exposure: Full sun |
| Shape: In rosette |
| Soil: Rich |
| Watering: Low water requirement |
| Sowing: Directly in the garden |
| Plantation: In the garden after the risk of frost |
| Germination: 7 to 10 days |
| Plant spacing: 25 cm to 30 cm |
| Row spacing: 30 cm |
| Depth: 2 cm |
| Width: 30 cm to 40 cm |
| Height: 30 cm to 90 cm |
| Color: Brown |
| Rusticity: Zone 5 |