Scorzonera hispanica growing leaf plant of the genus Scorzonera also known as Black salsify or Spanish salsify, Scorzonera hispanica perennial evergreen plant, used for the edible roots and for the ornamental flowers, can grow in mediterranean, subtropical or temperate climate and growing in hardiness zone 6-9.
Leaves color green in elliptic shape.
Flower color yellow in daisy shape.
Scorzonera hispanica edible Taproot
Roots color brown in cone shape, when harvesting need to be careful because it’s break easily, harvesting takes 2 year after sowing
Scorzonera hispanica for sale – Seeds or Plants to Buy
How to grow Scorzonera hispanica growing and care:
Free from stone, well-drained soil, rich soil
What is the best way to start growing?
Plant / Seed
Is it necessary to graft or use vegetative reproduction?
No
Difficulties or problems when growing:
?
Planting season:
Spring / Summer
Pests and diseases:
?
Pruning season:
All year
How to prune:
Dead leaves
Size of the plant:
50-100 cm, 20-40 inches
Growth speed in optimal condition:
Medium growing
Water requirement:
Average amount of water
Light conditions in optimal condition for growing:
Full sun
Is it possible to grow indoor as houseplant?
No
Growing is also possible in a planter /flowerpot / containers:
Yes
Blooming information
Bloom season?
Summer
General information about the flower:
Daisy like flower in yellow color and in the middle can be red
Grow from seeds
Sowing requirement:
Free from stone, well-drained soil, rich soil
Saving seeds until sowing:
Cool and dark place
Sowing season:
Spring / Summer
Planting spacing:
30cm, 12 inches
Depth of Sowing:
2-3cm, 1 inches
Conditions for seeds germinate:
Moist soil, sun, and cool weather
Watering requires for Seeds:
Average amount of water
Germination time:
2-3 weeks
Condition of seedling:
Don’t let the soil dry
Do the seeds require burying?
No, but need to keep them in cool place
Edible Roots
Information about taproot:
Roots in cone shape in brown color, when harvesting need to be careful because it’s break easily, harvesting takes 2 year after sowing
Harvesting taproot season:
Autumn / Winter
Uses of taproot:
Cooked
Scientific name:
Scorzonera hispanica