Black Salsify (Scorzonera hispanica)

Black Salsify (Scorzonera hispanica): herbaceous variety cultivated for the consumption of the root, up to 40 cm long and about 2-3 in diameter, with dark skin from which it takes its name, the sweet white pulp has important nutritional characteristics, thanks to the fiber, and the prebiotic action of inulin. It requires a loose soil, worked to the depth necessary for the development of the root, it is suitable for raised bed cultivation, as long as it is of adequate depth, at least 50 cm. No need for preventive fertilization, it has modest water requirements, slightly higher than white Salsify. It is sown in spring and consumed in autumn;  The maximum length, ideal for consumption so it doesn't become leathery, takes about 150 days. It is consumed after peeling, fried or boiled.. 

For the cultivation of spontaneous  ediblie plantas, which are unfortunately dissappearing, we share our free guide

Clicca qui per scaricare la giuda per coltivare le erbacee dimenticate

*= Very low, does not require irrigation

**= Low, also suitable for hot and arid areas, water only in case of prolonged drought

***= Reduced, one of the least demanding varieties of the species, suitable for areas with sporadic rainfall, irrigate only in case of prolonged drought

****= Tolerant to water stress, requires moderate irrigation, suitable for low-water consumption gardens.

Unfortunately, until the guide is published, this is just a rough guideline to avoid confusion. Dryland farming requires cultivation techniques suited to the soil and soil conditions. All varieties have been acclimated in Italy.