Scorsonère: Delicious Old Vegetable


Scorzonera cultivation is practiced as early as May, when the harvest can take place from autumn to winter.

Whether in sowing or planting, you will find it easy enough to get great scorzoners.

In summary, what you need to know:

Name: Scorzonera hispanica
Family: Asteraceae
Type: Vegetable

: 30 to 90 cm
Exposure: Sunny
Ground: Rather light, rich and well drained
Harvest: from October to March

Sowing and planting scorzonera:

Scorzonera is cultivated either by sowing or by planting seedlings.

Sowing scorzonera:

This method of sowing scorzonera can be practiced by all, even by beginners

  • You will start at the end of the winter, around March-April, directly in the ground
  • Dig furrows 2 cm deep and space each row about 20 cm
  • Cover the seeds with a layer of potting soil of about 1 to 2 cm to facilitate emergence
  • As soon as the first leaves appear, it is necessary to clear about 10 cm

Plantation of salsify:

If you buy scorzonera seedlings directly, plan a planting in the spring.

  • Keep a distance of about 20 cm between each plant and 15 cm between each line so that they have room to grow.
  • The situation must be sunny

Culture and maintenance of scorzonera:

Scorzonera is a perennial or biennial that requires little maintenance, if not to be watered regularly in case of hot weather.

  • At thearrival of wintercover the plants with a mulching of dried leaves in order to facilitate lifting and protect from frost
  • In the spring, return the soil, weed and add compost to the foot

Diseases and parasites that affect scorzonera:

Scorzonera is a fairly easy vegetable crop that ultimately fears diseases.

  • However, you may experience invasions of slugs or tracked…

Harvesting scorzonera:

We harvest the scorzoneraOctober to April by simply tearing off the roots.

  • Before the plant rises in flower, cut the flower stalk
  • The harvest is often larger with larger scorsoners in the 2nd year
  • When pulling, take care not to damage the roots which are quite fragile

To know about scorzonera:


Whether it is the variety "Black Giant of Russia", the most widespread among us or "Scorsonère of Spain", scorzonera hispanica, this root vegetable is not to be confused with salsify.

Often confused with salsifynevertheless, they are 2 different plants. The scorzonera also has taste qualities more interesting.

The scorzonera is distinguished by its black root and yellow flowers of the salsifies which has a white root and pink or blue flowers.

The scorzonera is rich in carbohydrate, in allantoin and in Vitamin E, B and C. This makes this root a very interesting vegetable on the nutritional plan.

Smart advice about scorzoners:

It is desirable to enrich the soil with compost before cultivation and loosen the soil.

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