How to Grow Black Salsify

Black salsify (Scorzonera hispanica), also called Spanish salsify, is a vegetable native to southern and central Europe. Both the roots and leaves are edible and are served cooked or raw in salads. The plants grow up to 2 feet tall and have foliage similar to grass and black-brown roots. Sow the seeds of black salsify in early spring and harvest the plants during fall and winter. Black salsify is a cool-season crop that prefers full sun and moist, well-drained soil.

Things You'll Need

• Garden fork or tiller
• Organic compost
• Garden hoe
• Grass clippings
• 21-0-0 fertilizer

Instructions

1. Loosen the soil to a depth of 18 to 24 inches using a garden fork or tiller. Discard all large rocks and root clumps.

2. Mix a 2- to 4-inch layer of organic compost into the garden soil.

3. Create rows that are 10 to 15 inches apart. Plant the black salsify seeds 1/2 inch deep. Add enough water to moisten the soil well, but not so much that it feels wet.

4. Add 1 to 2 inches of water each week, unless there has been sufficient rainfall.

5. Thin the seedlings, leaving a space of 2 inches between each plant, when they are 2 to 3 inches tall.

6. Add a 2- to 3-inch layer of grass clippings around the plants after thinning.

7. Cultivate with a garden hoe as necessary to eliminate weeds. Do not disturb the ground too deeply to avoid damaging the plants' roots.

8. Feed in summer with a 21-0-0 fertilizer applied at a rate of 1/2 cup to every 25-foot row. Water well after you apply the fertilizer.

Tips & Warnings

• Black salsify can be harvested approximately six months after the seeds are sown.

References

• Utah State University Extension: Black Salsify in the Garden
• University of Florida IFAS Extension: Scorzonera