Agriculture Reference
In-Depth Information
Cardoon overwintering in a root cellar in Switzerland: the enormous plants of the variety 'Cardon épineux Argenté de Plain-
palais' are stood up in the cellar to blanch.
SCORZONERA, BLACK SALSIFY
Scorzonera hispanica
For the most part, only the long, soft taproots of scorzonera are eaten, but young shoots and flower
buds can be cooked and eaten like asparagus. Young leaves cut in spring make for an excellent salad,
with flower buds, sautéed in butter, sprinkled on top. Scorzonera, also called black salsify, is only
black on the outside. The root is white on the inside with a milky “flesh”; the taste is reminiscent of as-
paragus for some, cauliflower for others, and still others are reminded of artichoke. If scorzonera is
new to you, give it a try!
Scorzonera seeds
WHAT YOU'LL NEED
• 15 well-shaped plants
POLLINATION NOTES
Scorzonera flowers are yellow, star-shaped basket flowers that smell like
vanilla. They open early in the morning and close at midday. Multiple varieties grown together can be
cross-pollinated by insects, so observe an isolation distance of 500 ft. (150 m) or isolate mechanically.
Mason bees, bumblebees, and hoverflies are effective pollinators to use in cages.
GROWING FOR SEED
Scorzonera is grown as a biennial for seed. The plants themselves are perenni-
als, but do not produce seed until the second year. Sow seed as early as possible. Some varieties that
have had little breeding work done on them bolt the first year. Do not collect seed from plants that bolt
the first year. The roots overwinter well outdoors down to zone 4. Still, for selection purposes, dig up
plants in autumn, cut back leaves, and store in moist sawdust (sawdust from freshly milled green
