🥕 Scorzonera

Scorzonera, or black salsify, produces long black-skinned roots with creamy white flesh and a delicate, nutty, slightly sweet flavour. It is easier than salsify, bolts less, and the roots are less prone to bleed when cut.

It is a handsome plant that produces yellow flowers in summer, and left for a second year, the roots become larger. A rare luxury vegetable, it is simple to grow in deep, light soil.

Varieties to try

Hoffmann’s Schwarze Pfahl (reliable)Duplex (smooth, vigorous)Maxima (long roots)Russian Giant (large roots)

Sow in April to May, 2 cm deep, in rows 30 cm apart, in deep, light, stone-free soil that has not been recently manured. Fresh seed gives the best germination; sow a few extra and thin to 15 cm apart.

Roots are long, so deep beds or large containers are best. Water the row if dry and keep weeds down. Seedlings take a couple of weeks to emerge and grow slowly at first.

Top tips

• Use fresh seed.
• Avoid fresh manure.
• Prepare deep soil.
• Thin to 15 cm.

Water in dry spells, and mulch to maintain moisture and suppress weeds. Remove flower buds if you want the roots to keep growing. Hoe carefully, since the roots are brittle.

White rust may occur on leaves, but it rarely damages the crop. Slugs and aphids are minor problems. Scorzonera is very hardy and can be left in the ground all winter.

Top tips

• Remove flower buds.
• Mulch to keep roots moist.
• Do not damage the crown when hoeing.
• Leave in the ground over winter.

Watch out for

White rustSlugsAphidsForked roots in stony soil

Lift roots from October, using a fork to dig well down and out from the row, since the roots can reach 30 cm and snap easily. They can be harvested through the winter as required, and improve in flavour after frost.

Leave roots in the ground for a second year for larger roots, removing flower stalks. Lift all remaining roots by early spring. The young flower shoots are edible and tasty.

Top tips

• Dig deep beside the row.
• Harvest through winter.
• Handle gently to avoid snapping.
• Eat the flower shoots.

Scrub roots and peel under water or drop into lemon water to avoid browning, or boil in their skins and peel afterwards, which is easier. Cook for 15–20 minutes, then serve with butter, in a white sauce, roasted or in gratins and soups.

Roots keep for a couple of weeks in the fridge or in damp sand, but freshly dug is best. Cooked roots can be frozen, though the texture softens.

Top tips

• Boil in skins, then peel.
• Use lemon water to stop browning.
• Serve in a creamy sauce.
• Store in damp sand.