Black salsify (Scorzonera hispanica)

Black salsify

Also known as: Oyster plant, Spanish salsify

The black salsify plant has heads of yellow ray flowers. The thin black taproot grows up to one meter long and up to 2 cm in diameter. It has a black skin with white internal flesh.

Scientific classification

Species

Black salsify (Scorzonera hispanica)

Asters bellflowers fanflowers and allies

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Perennial

Lifespan

Herb

Plant Type

Early spring, Mid fall, Late fall, Winter

Harvest Time

Semi-evergreen

Leaf type

5 - 35 ℃

Ideal Temperature

Images of Black salsify

Care Guide for Black salsify

Twice per week

Water

Full sun

Sunlight

5 - 35 ℃

Ideal Temperature

Water: Originating from Southern Europe, black salsify thrives in dry conditions, demonstrating drought tolerance. Water should be provided twice a week for optimal health. It prefers well-draining soil to prevent waterlogging, promoting healthy root development, and is typically grown outdoors.

Fertilize: Black salsify requires phosphorus and potassium-rich fertilizers for optimal growth during flowering and root development. Fertilize biweekly in the growing season, using 2 ounces per square yard. Water black salsify post-fertilization to prevent root burn, ensuring healthy roots and enhancing resilience and flavor.

Pruning: Black salsify is a root vegetable appreciated for its flavor. Prune in early to late spring to remove damaged leaves and thin overcrowded plants for better air circulation. Proper pruning enhances root robustness, overall health, and increases harvest productivity.

Propagation: Native to Southern Europe, black salsify is a perennial root vegetable with slender roots and nutritious foliage. Propagate using healthy root cuttings in well-drained soil, ensuring buds are below the surface. Consistent watering encourages root development and emergence of new shoots.

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Common Pests & Diseases

Flower wilting Dark spots Flower withering

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