Permapotes

Salsify and scorzonera

Salsify and scorzonera: Sowing, planting and harvest calendar

Salsify and scorzonera are two edible root vegetables in the Asteraceae family. Their names are often associated in cooking, but they do not identify the same species. White salsify is Tragopogon porrifolius. Scorzonera, also called black salsify, is known as Scorzonera hispanica and is now also classified as Pseudopodospermum hispanicum. This distinction explains the differences in the colour of their roots and flowers.

In both plants, the main edible part is a long, fleshy root, usually slender and gradually tapering towards its tip. White salsify has a pale, beige to whitish skin. Scorzonera has a very dark brown to black skin, but its flesh is still pale inside. The outside colour therefore does not predict the colour of the vegetable on the plate. The roots are relatively brittle and contain a milky sap that can become sticky.

Above ground, both vegetables have elongated leaves. Those of white salsify are particularly narrow and look a little like leek leaves, although the plants belong to different families. White salsify is biennial, with a life cycle that can continue into flowering in its second year. Scorzonera is perennial. Growing either plant for its roots therefore does not necessarily reveal its full potential lifespan.

White salsify produces pinkish-purple flower heads, while scorzonera has yellow ones. Each head contains many small flowers, as in other members of the Asteraceae family. Salsify fruits have feathery tufts that give the mature seed heads a light, fluffy appearance. Blanc amélioré, Mammouth à grosse racine and Blanc géant de Russie are names associated with white salsify; they should not be described as varieties of black scorzonera.

In the kitchen, the roots have a mild, delicate flavour. White salsify’s flavour can sometimes recall oysters, hence the name oyster plant. This describes a taste impression rather than an identical flavour in every dish. The texture becomes tender when cooked. Butter and parsley, cream or a light sauce are traditional accompaniments that allow the roots’ own flavour to remain noticeable.

These vegetables also appear in gratins, soups, purées and dishes of roasted or sautéed vegetables. Their culinary interest extends well beyond one traditional recipe. In a vegetable garden, they offer a chance to discover crops whose main edible part remains hidden underground, with understated foliage and distinctly different flowers. Knowing their identities helps make sense of seeds and plants sold under culinary names that are sometimes used interchangeably.

Salsify and scorzonera
Salsify and scorzonera
Characteristics
  • Lifecycle : Annual
  • Exposure : Full Sun
  • Frost Hardiness : Frost Resistant
  • Cultivation Difficulty : Easy
  • Mature height : 60 cm
Sowing & Planting
  • Greenhouse Growing : Not Required
  • Sowing Depth : 1 cm
  • Plant Spacing : 10 cm
  • Row Spacing : 20 cm
Maintenance
  • Maintenance : Moderate
  • Water Requirements : Moderate
Other characteristics
  • Soil Type : Humus-rich
  • Soil pH Preference : Neutral
  • Pest Sensitivity : Moderate
  • Disease Sensitivity : Moderate
  • Weed Sensitivity : Moderate
  • Pollination : Insect-pollinated
  • Propagation : Sowing