Harvesting black salsify »The best tips & tricks

The best harvest period

When the cooler days arrive and the foliage on the plant begins, the salsify season begins. As a rule, the roots can be harvested from mid-October until spring (by April at the latest) of the following year.

Caution: If the harvest takes place in spring, the risk of feeding damage to the black salsify by voles is significantly greater. They should not be harvested later, as the power of the roots passes into the inflorescences from May onwards.

Lend a hand

Now is the time to really lend a hand:

• Variant 1: With a spade Pierce immediately behind the plant and pull out the root
• Variant 2: Loosen the earth with a digging fork and pull out the roots
• Variant 3 (for very loamy soils): Dig a channel and push out the roots going there

When harvesting, the ground should not be frozen. Otherwise it will be tedious and the roots could break. It is also advisable when harvesting Gardening gloves to wear, as the roots stain heavily.

How can you recognize good quality?

Under ideal conditions, yields of 15 to 20 tons per hectare are possible. But it's not just the amount that makes the difference. The quality of the salsify is also important. You recognize good quality:

• Roots without branches
• thick and strong roots
• not broken roots

And after the harvest?

The roots are best consumed immediately or processed and preserved. Alternatively, they can be stored in damp sand in a cool cellar for several weeks. In addition, the roots should not have any breaks, as this would cause them to lose moisture.

After the harvest in spring, a new one can be produced immediately sowing the salsify be carried out. Because with her the saying applies: 'The early bird catches the worm.'

Tips & Tricks

If you want to enjoy the vanilla-like scented basket blossoms, you should leave some of the roots in the ground. After flowering in July, the seeds can be harvested.