Scorzonera hispanica

Scorzonera, Beach salsify, Black Salsify

Asteraceae Edible: Flowers, Leaves, Root, Vegetable

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Summary

Scorzonera hispanica is a perennial growing to 1 m (3 ft 3 in) tall. Hardy to UK zone 6, it flowers from June to September with seeds ripening July through September. The species is hermaphroditic and insect-pollinated. It thrives in light sandy, medium loamy, and heavy clay soils with good drainage, tolerating mildly acidic to basic pH levels. It grows in semi-shade or full sun and prefers moist soil.

Description

An annual plant. It can keep growing from year to year from the fattened taproot. The root is shaped like a carrot and has black skin and white flesh. The leaves are oblong and hairy. They grow in a ring. The flowers are yellow. They are on long thin flower stalk. There are several named cultivated varieties.

Edible Uses

The root is cooked and has a sweet, agreeable flavour. It is typically harvested at the end of its first year of growth but can be left for a second year without becoming tough. The root is rich in inulin, a starch that is not easily digested and largely passes through the digestive system; it can cause flatulence in some people. The roasted root is also used as a coffee substitute. Young leaves are eaten raw, usually as tender spring shoots. Flower buds can be added raw to salads, and the petals have their own distinctive flavour and are likewise good in salads.

Traditional Uses

It can be eaten raw in salads or boiled as a vegetable. The roots are peeled and soaked before cooking to remove the bitter taste. The leaves are used in salads. The flower petals can be sprinkled on a salad. The roasted roots are used as a coffee substitute.

Medicinal Uses

None known.

Distribution

It is a temperate plant. It does not suit the tropics. It is grown in some tropical highland regions. It suits hardiness zones 4-9. In Hobart Botanical gardens.

Where It Grows

Africa, Albania, Asia, Australia, Austria, Balkans, Belgium, Bulgaria, Caribbean, Caucasus, Central Africa, Congo, Czech Republic, East Africa, Ecuador, Europe*, France, Germany, Greece, Hungary, India, Italy, Kenya, Libya, Lithuania, Macedonia, Madagascar, Mauritius, Mediterranean, Moldova, North Africa, North America, Portugal, Romania, Russia, Sicily, Serbia, Siberia, Slovenia, Spain, Tanzania, Tasmania, Turkey, Türkiye, USA, Yugoslavia,

Cultivation

Plants are grown from seed. Plants are thinned to 10 cm apart. The roots are very brittle. It is best grown in light sandy soils to encourage long smooth roots.

Propagation

Sow seed in spring directly in situ, watering in well if conditions are dry to avoid delayed germination. Seed can also be sown in situ in August. Divide in autumn or as growth begins in spring. Larger divisions can go straight into permanent positions. Smaller divisions are best potted up and grown on in a lightly shaded cold frame, then planted out once well established in summer.

Other Uses

The growing plant is said to repel carrot root fly from nearby carrots.

Other Information

It is a commercially cultivated vegetable.

Notes

It is useful for diabetic diets.

Nutrition

Part	Moisture	kJ	kcal	Protein	Vit A	Vit C	Iron	Zinc
Root boiled	82.1	69	17	1.3	—	3	2.9	—
Root raw	78.6	66	16	1.4	—	4	3.3	0.2

Also Known As

Alcarcionera, Coconut root, Common viper's-grass, Escorcioneira, Fekete gyoker, Kiku gobou, Mock oyster, Ou zhou ya cong, Salsifi negro, Scorsonere

References (38)

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Bosch, C.H., 2004. Scorzonera hispanica L. [Internet] Record from Protabase. Grubben, G.J.H. & Denton, O.A. (Editors). PROTA (Plant Resources of Tropical Africa), Wageningen, Netherlands. < http://database.prota.org/search.htm>. Accessed 22 October 200922 October 2009

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