Salsifi (Scorsonera)
Salsify, also known as scorzonera, is a garden vegetable that is not often cultivated these days. However, there are many recipes that make it a tasty vegetable. It can be eaten with butter and parsley or with cream. It is part of the Asteraceae family and includes several varieties: "Improved White", "Big Root Mammoth" or "Giant White of Russia". Sowing salsify is quite simple.
You can start sowing salsify at the end of winter, that is to say around March and April, directly in the ground. If you do not wish to sow, you can buy young plants that you will put in the ground in spring. In the garden, it will be necessary to choose a very sunny place and to proceed to a regular watering. The soil must be rich and well drained, the best being to bring a little fertilizer or compost at the time of the plantation.
Salsify requires little maintenance and is not affected by diseases and pests. Simply remove the flower stalks from the plant and hoe around the vegetable. Salsify roots can be harvested from October to December, 6 to 8 months after sowing.
Salsifi (Scorsonera)
- Type : Vegetables
- Subtype : Root vegetables
- Botanical family : Asteraceae (composites)
Characteristics
- Exposure : Sun
- Hardiness : Frost resistant
- Very easy to grow, requires little maintenance (difficulty : 1/3)
Sowing & planting
- Sowing depth : 1 cm
- Plant spacing : 10 cm
- Row spacing : 20 cm
- Emergence time : 15 days
- Emergence temperature : 15 °C
- From sowing to harvesting : 150 days
- Seed storage : 4 years