Salsify – Black Enorma Scorzonera

The black scorzonera Enorma (salsify) produces long, straight, thin roots with dark brown skin and white flesh. They should be peeled before eating like parsnips, blanched, roasted in the oven or in soup. Sow in the spring and harvest late in the fall as cold weather improves its flavour. A cellar vegetable that keeps well in winter in a cool, dry place.

Growing tips

Conditions of germination:

depth of sowing: 2 cm

optimal temperatures of germination: 15 to 22 ºC

time for germination: 7 to 21 days

When to sow:

direct sowing after the last frost in your area or when the temperature remains above 7.5 ºC

Sowing technique: in line

Draw a line in the ground (in a pot or in the ground), then sow the seeds in it.

Distance in the garden:

between the seeds: 2.5 cm*

between plants: 10 to 20 cm

between rows: 30 cm

Height of the plants: 25 to 75 cm

Soil: loose, well drained and rich

Exposure: full sun

Days to harvest: 100 to 120 days

Specificities:

*Thin after germination when seedlings have 3 true leaves or are 5 cm tall.

In zone 5 and above, some roots can be left underground and mulched for winter protection. In spring, these early vegetables can be dug up and eaten.

QUICK STATS

Number of seeds: ±120

Difficulty: Easy

Type: Heirloom / Open pollinated

Lifecycle:Biennial

Additional information

Weight            1.5 g

Difficulty         

Easy

Sowing          

Direct

Lifecycle        

Biennial

Root cellar     

Yes

Sowing season        

Spring