Scorzonera, Beach salsify, Black Salsify
Scorzonera hispanica
Family: Asteraceae
What it is like
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.
It is useful for diabetic diets.
Where it is found
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.
Countries/locations it is found in
Africa, Albania, Asia, Australia, Austria, Balkans, Belgium, Bulgaria, Caribbean, Caucasus, Central Africa, Congo, Czech Republic, East Africa, Ecuador, Europe (country/location of origin), 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
How it is used for food
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.
It is a commercially cultivated vegetable.
Edible parts
Flowers, leaves, root, vegetable
How it is grown
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.
Its other names
Local names
Alcarcionera, Coconut root, Common viper's-grass, Escorcioneira, Fekete gyoker, Kiku gobou, Mock oyster, Ou zhou ya cong, Salsifi negro, Scorsonere