- Black salsify cultivation: How it works
- Black salsify varieties
- Harvesting and storage of black salsify
- Ingredients and uses in the kitchen
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Black salsify: Go on a culinary journey with the asparagus of winter. We show you how to grow it in your garden.
The black salsify (Scorzonera hispanica) has its name, it is hardly surprising, because of its deep black root skin. The origin of the fully hardy plant is believed to be in Southern Europe or North Africa. Gradually, the deep-rooted plant also spread to Central Europe. There is a certain similarity to the oat root, which in our opinion has a significantly poorer meat quality, which probably explains why the oat root has fallen behind in terms of cultivation volume. scorzonera, black salsify
Black salsify cultivation: How it works
The main growing country for black salsify is France. However, black salsify is also becoming increasingly popular here in this country. Some discount supermarkets have already included the delicious root in their range during the winter months.
The black salsify loves loose and slightly sandy soil. In the garden, it thrives in sunny and partially shaded locations. It is best to sow mid to late April. Alternatively, sowing can also be done 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 a large garden. The distance between the plants should be 15 cm and between the rows 25 - 30 cm.
Salsify does not need to be heavily fertilized. In most garden soils, a basic fertilization with primarily organic long-term fertilizer such as our Plantura organic tomato fertilizer or alternatively compost is sufficient. Watering should also be done occasionally during the summer months.
You can find detailed step-by-step instructions here: Growing black salsify: sowing, care and harvest time.
Black salsify varieties
Despite its increasing popularity, black salsify still occupies a small niche position in commercial cultivationa. If you add commercial and hobby varieties, there are about 40 different varieties. In addition to a high yield and good taste, the uniform and branched root growth is an important criterion.
You can find a comprehensive overview of varieties here: Black salsify: choosing the right varieties to grow.
- Antonia: high-yielding variety with long and unbranched roots.
- Duplex: high-yielding and storable variety with long and unbranched roots; great taste.
- Annual Giants: variety with long, deep black and unbranched roots, easy to harvest; best taste.
- Hoffmann's black stake: tried and tested variety with long roots, good storage potential and very good taste; Roots hardly branch and are easy to harvest.
- Meres: modern variety of black salsify with high yield and unbranched roots; resistant to powdery mildew.
- Russian Giants: traditional variety with good characteristics; Hardly rooted - but the soil should have been loosened sufficiently deep.
- Schwarzer Peter: tried and tested variety with a good taste; robust and quite productive.
Harvesting and storage of black salsify
Harvest can begin towards the end of October to the beginning of November. Since black 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 the roots are best stored directly in the bed. If you don't want to take any risks, you can harvest the roots in November, even if the weather is good, wrap them in sand and store them in a cool place. The roots can be stored in this way in the refrigerator for one to one and a half weeks. In general, you should be very careful when harvesting, as injuries to the root can lead to "bleeding". The root then loses a lot of the sticky juice very quickly and, above all, becomes limp.
Ingredients and uses in the kitchen
Salsify are very he althy and easily digestible. They contain many minerals such as potassium and magnesium and are among the iron-rich vegetables. In addition, numerous vitamins (especially E, as well as A, C and B) can be found in the tasty roots. Since the majority of the carbohydrates contained are indigestible polysaccharides, black salsify is extremely low in calories with less than 20 kcal per 100 g. The indigestible multiple sugars (inulin, polysaccharides)act as digestive roughage and are also valuable from a nutritional point of view. In terms of ingredients, salsify is similar to its relative, Jerusalem artichoke.
Salsify are usually washed thoroughly (if necessary brushed) before further processing. Gloves are used to peel the elongated roots, as the root juice can turn your hands brown. As a little trick, you can also dip the roots in lemon or vinegar water. This not only helps against unsightly discoloration of the skin on the fingers, but also ensures that the roots remain beautifully white. Then boil the roots for a few minutes. Cut into smaller pieces, the aromatic root can be served as an accompaniment to hearty dishes. If you puree the roots and add some vegetable stock, you have a delicious soup.
Pests and Diseases
People who grow black salsify in their own garden usually have little trouble. Occasionally, the leaves can be infected with powdery mildew or downy mildew. Usually to a very small extent, which is why there is no need for countermeasures or plant protection. In commercial cultivation one sometimes finds rust or nematodes that damage the root system. In some cases, voles can feed on the roots during the winter months.
We will introduce you to the closely related oat root in more detail in our special article.