Scorzonera or black salsify
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Scorzonera (or black salsify)
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Unusual Vegetables: Scorzonera (or
black salsify)
Salsify and scorzonera are almost invariably linked together in books and
seed catalogues although they are actually quite distinct. There is,
perhaps, some justification for this in as much as they are the only two
commonly listed vegetables in the daisy family, the Asteraceae, that are
grown for their roots.
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They can also be easily confused when growing as they both have upright,
undivided leaves - but those of scorzonera are relatively broad, those of salsify
narrow.
The flowers and roots, too, are different. Scorzonera has yellow flowers, while
those of salsify are purple. And below ground scorzonera is black skinned
(although white inside) with long, more or less parallel sided roots, salsify,
however, has pale skinned roots shaped like a very small parsnip.
Scorzonera is easy to grow, although it needs a long growing season. However, it
is completely hardy and should be sown as soon as the ground is sufficiently
warm and dry in March, to be harvested from October onwards (like parsnips it
benefits from being frosted). The roots can be left in the ground until needed. Sow
the long, thin seeds in drills 'A-inch (1 cm) deep spacing the rows 8 in (20cm)
apart. Thin the young plants to around 4 in (1 Ocm). On cold, heavy soils the
ground should be warmed and dried by covering it with cloches some three weeks
before sowing. A deep soil is essential, preferably deeply worked and stone free
-although scorzonera does not fork as easily as salsify.
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The plant is generally untroubled by pests of disease - a good crop for organic growers! However, early sowings may run to
seed in hot dry summers. So, while a March sowing will usually give best results, growers in hot dry areas might be well
advised to delay sowing until April. If a really hot, dry summer is predicted a May sowing will normally produce an acceptable
crop.
There is little choice of cultivars, 'Black Russian' is the only one commonly available. The plant does not seem to have
attracted the attention of plant breeders - a pity as trouble free vegetables are always needed.
Scorzonera is a wild plant of dry fields and woodland edge habitats across southern Europe, from Portugal into Russia and
even Siberia. It appears to have been introduced to Britain in the late 16th century.
In the kitchen the roots are best scrubbed and cooked in their skins. The skins can easily be removed under a cold tap after
cooking. If, however, the roots run up to seed do not despair. The young flower buds can be steamed or lightly boiled and
served like asparagus. Or, as was recommended by the famous French chef Boulestin, they can be used in omelettes. But
do remember to use young flower buds if you are tempted! The leaves can also be used, blanched in early spring (earth them
up as the young shoots develop). Steam them and serve them as a snack on buttered toast.
Finally, in mediaeval Britain, young, tender roots were candied - presumably using the same process as you would for
candying angelica.
This article originally appeared in the Members Bulletin now called Simply Vegetables, the journal of the
National Vegetable Society, which is sent quarterly to members. You can Join the National Vegetable Society
here
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