Black salsify

Plant family

Korbblütler (Asteraceae) (Asteraceae)

Synonyms

Spanish Salsify, Black Oyster Plant, Serpent Root, Viper's Herb, Viper's Grass, Scorzonera

Season Overview

Details

Light requirement

Semi-shaded

Water requirement

Very humid

Soil

Light (sandy)

Nutrient requirement

Medium

Seeding distance

5 cm

Row spacing

30 cm

Seeding depth

2 cm

Instructions

End of May

Sowing

Beginning of June

Weeding

Every two Weeks

Description

Garden salsify (Scorzonera hispanica), also called "Spanish salsify" or "true salsify," is a member of the salsify plant genus (Scorzonera) in the composite family (Asteraceae).

Growing tips

To prepare the bed, we recommend loosening the soil to a depth of at least 20 centimeters and working some compost into the soil. If you have a heavy or very wet soil, the cultivation on embankments or in a raised bed is suitable. Important when sowing: The rod-shaped seeds must not break! Otherwise they lose their ability to germinate. After germination, you can separate the young plantlets to six to ten centimeters in the row. When the plants are young, you can encourage their development by frequent hoeing and weeding. During the main growing season in summer, there is relatively little for you to do. During prolonged drought, you should water generously to prevent root development from stalling. It is better to water only once a week so that the soil is soaked to deeper layers. Harvesting begins at the end of October, as soon as the foliage is retracted, and can be extended until April of the following year. Even hardy frosts cannot harm the robust roots, but digging is not possible when the ground is frozen. You can ensure that the supply doesn't break off with a thick mulch layer of straw or fall leaves. To harvest the salsify, it's best to pre-loosen the soil and carefully pull out the stalks. In heavy (clayey) soils, it helps to dig a deep trench next to the rows and gently push the roots out in the direction of the trench.