Scorzonera and salsify are almost invariably linked together in books and seed catalogues although they are actually quite distinct. There is, perhaps, some justification for this in as much as they are the only two commonly listed vegetables in the daisy family, the Asteraceae, that are grown for their roots. Scorzonera is also know as 'black salsify'.

They can also be easily confused when growing as they both have upright, undivided leaves - but those of scorzonera are relatively broad, those of salsify narrow. The flowers and roots, too, are different. Scorzonera has yellow flowers, while those of salsify are purple. And below ground scorzonera is black skinned (although white inside) with long, more or less parallel sided roots, salsify, however, has pale skinned roots shaped like a very small parsnip.There is little choice of cultivars, “Black Russian” is the only varietycommonly available. Organic and heirloom varieties are difficult to obtain.

Ideal Site- Scoronera needs well-cultivated, deep light soil, free of stones, in an open sunny location for long roots to develop. No additional soil treatment is needed on reasonable soil that has been improved by a previous crop. The ideal soil pH range is 6-7.5.

Seed to Harvest- 18 weeks

Cultivation- The minimum germination temperature for scorzonera is 45F (7C). Sow outside in April and/or May as soon as soil warms up. Use fresh seed every year. Sow the long, thin seeds in rows 1/2 in (1 cm) deep Thin the young plants to around 4 in (10 cm). On cold, heavy soils the ground should be warmed and dried by covering it with cloches some three weeks before sowing. A deep soil is essential, preferably deeply worked and stone free -although scorzonera does not fork as easily as salsify. Germination can be erratic but usually takes 15- 20 days.

Spacing- Rows: 4 x 8 in (10 x 20 );

Plant Care- Scorzonera requires very little maintenance. Hand weed or mulch for weed control. Hoeing can damage roots.

Problems- Scorzonera are usually problem free, however, early sowings may run to seed in hot dry summers.

Harvesting- Allow roots to grow for at least 4 months. Harvest from autumn to spring. Roots that have not reached a reasonable size can be left for another year. Cover with leaves or straw in early spring to produce fresh greens. This blanches emerging leaves, which can be cut when 4 in. (10cm) tall. Sconzera produces flower buds in its second season; which can be eaten

Nutrients- Scorzonera is low in Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Riboflavin, Vitamin B6, Potassium and Manganese.