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Growing Scorzonera Black Root Salsify in the Vegetable Garden

Scorzonera Black Root is a cool-season root crop that prefers a long, steady growing period. Sow seeds outdoors 2-4 weeks before your last expected spring frost, or in early fall where winters are mild, as soon as soil can be worked and has reached at least 40 F. Prepare a deep, loose bed worked 10-18 inches and free of stones or clods so roots can grow long and straight.

Sow seeds 0.25-0.5 inch deep in rows 18-24 inches apart, placing seeds about 0.5 inch apart in the row. Keep soil evenly moist but not waterlogged; seeds are slow to sprout, often taking 14-28 days. Once seedlings are established, thin carefully to 3-4 inches between plants. Avoid disturbing roots during thinning and cultivation to prevent forking. Side-dress with compost midseason, and avoid fresh manure or high nitrogen, which can cause misshapen roots.

Harvesting of Scorzonera Black Root Salsify

Black salsify roots are typically ready 100-130 days after sowing, or when roots reach 8-12 inches long and a usable thickness. For the best flavor and texture, allow plants to experience cool fall weather or light frosts before harvest. Loosen soil deeply with a fork and lift roots gently to avoid breaking the long, brittle taproots.

Roots can be dug in fall and early winter, or left in the ground and harvested as needed, where soil does not freeze solid. After lifting, trim tops, rinse gently, and handle carefully to avoid skin damage. Store roots like other root vegetables—in slightly moist sand or peat in a cool, dark place—for several weeks to months. Peel just before cooking to limit discoloration, and drop peeled roots into acidulated water until ready to use.

About Scorzonera Black Root Salsify Garden Seeds

Also known as black salsify, Spanish salsify, black oyster plant, and scorzonera, this old European heirloom has been grown since at least the 17th century. Long, smooth black roots hide tender white flesh that is prized for its oyster-like flavor and fine texture.

Black Root salsify can be used much like parsnips or carrots—roasted, mashed, creamed, or added to soups and stews. Young leaves can also be harvested sparingly for salad greens. With reliable cold hardiness and excellent keeping quality, scorzonera is a rewarding, underused root crop for fall and winter kitchens.

Tips From Our Gardeners

"Give black salsify deep, stone-free soil and steady moisture from spring to fall. Thin gently, avoid disturbing the roots, and wait for cool weather before digging for the sweetest, most tender harvests."

- Jerry Sawyer, True Leaf Market Writer

Scorzonera Black Root Salsify Seeds Per Package:

• 1 g Packet - Approximately 425 Seeds
• 1 oz - Bulk - Approximately 12,000 Seeds
• 4 oz - Bulk - Approximately 48,000 Seeds
• 1 lb - Bulk - Approximately 192,000 Seeds
• 5 lb - Wholesale - Approximately 960,000 Seeds
• 25 lb - Wholesale - Approximately 4,800,000 Seeds

Non-GMO Scorzonera Black Root Salsify seeds are available for Fast Free Shipping on qualifying orders.