Growing Salsify and Scorzonera


growing Salsify and Scorzonera

Salsify and Scorzonera

Tragopogon porrifolius and Scorzonera hispanica

These plants are grown mainly for their edible roots. They are dealt with together because they belong to the same family, are grown in much the same ways, and are somewhat similar in taste. Salsify roots have whitish skins, scorzonera blackish brown. For the table they may be fried in butter or boiled. Some growers do not harvest the roots but allow the plants to grow into a second season and harvest the young shoots, which can be blanched and eaten raw in salads or cooked and eaten as asparagus. This is not recommended for small gardens, however.

Sow salsify in April or May and scorzonera in May. The seeds should be sown at a depth of 12-20 mm (½-¾ in), with two or three seeds per growing point, and at intervals of 250 mm (10 in) between points. When the seedlings emerge, thin to the strongest at each point. As the mature roots are very long, on heavy soils it is advisable to prepare the holes at the growing points with a crowbar to a depth of about 300 mm (12 in) or more, and then to fill the holes with potting compost.

The soil should be light, well-drained, and well-composted for a previous crop; do not use fresh garden compost or the plants may develop forked roots. Keep the soil weed-free and moist.

Harvest from October onwards.

Recommended varieties:

SALSIFY: ‘Sandwich Island’

SCORZONERA: ‘Giant Russian

Site: Not too shady

Soil: Light, rich, well-drained

Sow: April-May

Harvest: October onwards

23. October 2010 by Dave Pinkney
Categories: Fruit & Veg, Root Vegetables, Salads | Tags: , | Comments Off on Growing Salsify and Scorzonera

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