Rasbak / CC BY-SA 3.0
Scorzonera
Scorzonera
Overview
Also called black salsify, scorzonera is a perennial root vegetable with dark, bark-like skin and creamy white flesh that has a more robust flavor than white salsify. It was once called 'viper's herb' because it was believed to cure snakebites. As a perennial, roots left in the ground grow larger each year, and the plant also produces edible flowers, buds, and young leaves.
Growing Conditions
How to Grow Scorzonera
Scorzonera (Scorzonera) is a forb/herb that grows to about 3 feet tall and 2.5 feet wide.
To grow scorzonera, give it full sun. It is hardy across USDA hardiness zones 5–9. Plant it in deep, loose, fertile, well-drained sandy loam, at a slightly acidic pH of 6–7.5. It does best with even, moderate watering.
Exact sowing, transplanting, and harvest months shift by climate zone — the planting calendar below lays them out for cool through hot regions. Its flowers appear from May through July, offering high value to pollinators. Match it to the right spot, and the rest is mostly patience.
Companion Planting & Soil
Scorzonera grows well alongside carrot, lettuce, and onion.
Good Companions
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Direct Sow | Apr — May | Direct sow in spring; perennial — roots enlarge each year; use fresh seed |
| Cold (1-2) | Harvest | Oct — Nov | Harvest in fall of first year or spring of second; black-skinned roots |
| Cool (3-4) | Direct Sow | Mar — Apr | Sow in early spring; thin to 4" apart; deep, loose soil |
| Cool (3-4) | Harvest | Sep — Nov | Dig carefully — roots break easily; flavor is nutty, milder than salsify |
| Moderate (5-7) | Direct Sow | Feb — Mar | Sow in late winter; can leave in ground 2 years for larger roots |
| Moderate (5-7) | Harvest | Sep — Dec | Harvest fall through winter; roots improve with size |
| Warm (8-9) | Direct Sow | Oct — Nov | Fall sow for spring/summer harvest |
| Warm (8-9) | Harvest | Feb — Apr | Harvest from fall sowing; peel before cooking |
| Hot (10+) | Direct Sow | Oct — Nov | Fall sow; cool season root crop |
| Hot (10+) | Harvest | Jan — Mar | Winter/spring harvest |
Uses
In the Kitchen
In the kitchen, scorzonera turns up in more than one form: roots peeled and roasted, braised, or sautéed; young leaves and flower buds added to salads; roasted root used as a coffee substitute in some traditions.
Medicinal & Folk Use
In herbal and folk tradition, it has been valued in several ways: high in inulin prebiotic fiber; rich in iron, calcium, and potassium; traditional European tonic for liver and digestion. These are traditional uses, not medical advice.
Beyond the Garden
Scorzonera earns its keep past the plate, too: perennial root that improves in size over years; rare heirloom vegetable for specialty gardens.
