Black salsify: origin & cultivation of the delicacy

Black salsify: go on a culinary journey with the asparagus of winter. We show how the cultivation works in your garden too.

The black salsify (Scorzonera hispanica) got its name, it is hardly surprising, because of its deep black root skin. The origin of the completely hardy plant is believed to be in southern Europe or North Africa. Gradually, the deep-rooted species also spread in Central Europe. There is a certain similarity to the oat root, which in our opinion is a significantly worse one Meat quality has, which probably explains why the oat root lags behind in terms of cultivation quantity is advised.
Synonyms: Spanish or real black salsify, garden black salsify, scorzene root, winter asparagus, scorzonera (engl.), Black salsify (engl.)

Salsify cultivation: this is how it works

France is the main growing country for black salsify. However, the black salsify is also enjoying increasing popularity here in this country. In some cases, discount supermarkets have already added the delicate root to their range during the winter months.

The black salsify loves loose and slightly sandy soils. In the garden it thrives in sunny and partially shaded locations. It is best to sow in the middle to the end of April. Alternatively, you can sow in autumn, but the plants remain in the bed for over a year until the next winter. However, this is not a problem for hobby gardeners with large gardens. The distance between the plants should be 15 cm and between the rows 25-30 cm.

Salsify does not need heavy fertilization. In most garden soils, basic fertilization with primarily organic slow-release fertilizers such as ours is sufficient Plantura organic tomato fertilizer or alternatively compost. During the summer months it should also be watered from time to time.

You can find detailed step-by-step instructions here: Growing salsify: sowing, care and harvest time.

Salsify varieties

Despite its increasing popularity, black salsify still occupies a small niche position in commercial cultivation. If you add up commercial and hobby varieties, there are around 40 different ones sorts. In addition to a high yield and good taste, the uniform and branched root growth is an important criterion.

You can find an extensive overview of varieties here: Salsify: choosing the right varieties to grow.

• Antonia: high-yielding variety with long and unbranched roots.
• Duplex: high-yielding and easily storable variety with long and unbranched roots; great taste.
• Annual giants: Variety with long, deep black and unbranched roots that is easy to harvest; best taste.
• Hoffmann's black stake: Tried and tested variety with long roots, good storability and very good taste; Roots hardly branch and are easy to harvest.
• Meres: more modern variety of salsify with high yield and unbranched roots; resistant to powdery mildew.
• Russian giants: traditional variety with good characteristics; hardly rooted - the soil should, however, have been loosened sufficiently deep.
• Black Peter: well-tried variety with good taste; robust and quite productive.

Harvest and storage of salsify

The harvest can begin from late October to early November. Since the salsify is hardy, the roots can stay off the ground all winter. If the ground is not frozen, you can harvest until the end of February. Because it is best to store the roots directly in the bed. If you don't want to take any risks, the roots can be harvested in November, even if the weather is good, hammered in damp sand and stored in a cool place. In this way, the roots can be stored in the refrigerator for one to one and a half weeks. In general, you should be very careful when harvesting, as damage to the roots can lead to "bleeding". The root then loses a lot of the sticky juice very quickly and, as a result, becomes limp.

Ingredients and uses in the kitchen

Black salsify is very healthy and easily digestible. They contain many minerals such as potassium and magnesium and are among them ferrous vegetables. In addition, you can find numerous vitamins (especially E, as well as A, C and B) in the tasty roots. Since the majority of the carbohydrates contained are indigestible polysaccharides, salsify is extremely low in calories with less than 20 kcal per 100 g. The indigestible multiple sugars (inulin, polysaccharides) act as digestive fiber and are also nutritionally valuable. In terms of ingredients, the black salsify is similar to its relative, the Jerusalem artichoke.

Salsify is usually washed thoroughly before further processing (if necessary brushed off). Gloves are used to peel off the elongated roots, as the sap of the roots can discolor the hands brown. As a little trick, you can also dip the roots in lemon or vinegar water. This not only helps against the unsightly discoloration of the skin on the fingers, but also ensures that the roots stay nice and white. Then boil the roots for a few minutes. Cut into smaller pieces, the aromatic root can serve as an accompaniment to hearty dishes. If you puree the roots and add some vegetable stock, you have a delicious soup.

Pests and diseases

Those who grow black salsify in their own garden usually have little trouble. Occasionally, the leaves can relate to real or fake mildew be infested. Mostly to a very small extent, which is why there is no need for countermeasures and plant protection. In commercial farming, rust or nematodes can sometimes be found that damage the root system. Partly during the winter months Voles to feed on the roots.

The closely related Oat root we will present you in more detail in our special article.