How to grow Schorzonera (Black Salsify) Seeds
Scorzonera, also known as black salsify, is grown for its long edible roots and is best sown directly into loose, stone-free soil.
Sowing Scorzonera Seeds
Sow the seeds directly into the garden in early spring, as soon as the soil can be worked and temperatures have reached around 10°C. Create rows with a depth of 1.5 cm, spaced 25 to 30 cm apart.
Spacing & Germination
Place the seeds 2 to 3 cm apart within the row. Cover the seeds lightly with soil and gently firm it down. Germination typically takes 2 to 3 weeks. As seedlings grow, thin them to about 10 to 15 cm apart.
Location & Soil
Select a location with full sun and well-drained, fertile soil. The soil should be loose and free of stones to allow the long roots to develop properly. Aim for a pH level between 6.0 and 7.5.
Soil Preparation
Prepare the planting area by digging the soil to a depth of about 30 cm, breaking up any clumps, and removing weeds. Add compost or well-rotted manure to improve soil fertility and structure.
Watering & Care
Water the area thoroughly after planting and keep the soil consistently moist during the germination period. Throughout the growing season, maintain even moisture levels, especially during dry periods, as Scorzonera prefers consistently moist soil.
Mulching around the plants can help retain moisture and suppress weeds. Fertilize the plants lightly with a balanced fertilizer or additional compost mid-season to encourage healthy growth.
Harvesting & Storage
Scorzonera plants can take up to 5 to 6 months to reach maturity. The roots can be harvested from late autumn through winter, as they are frost-resistant and improve in flavor after a few frosts.
To harvest, carefully dig up the roots, being mindful not to break them, as they can be quite brittle. Store the harvested roots in a cool, dark place, preferably in slightly damp sand or sawdust, to keep them fresh for several weeks.