Scorzonera
Scorzonera hispanica
Also known asBlack salsify · Spanish salsify · Black oyster plant · Serpent root · Viper's grass
Environment
The bounded range this crop tolerates.
Climate and zones
- USDA zones
- 3–9 (winter low around -40°C)
- Frost
- very hardy (survives deep cold)
- Season
- cool (spring/fall)
Growing systems
Root mass: heavy. Thin-channel systems can't hold this crop.
Growing media
| Medium | pH effect | Retention | Bacterial surface |
|---|---|---|---|
| Soil-based mix (Potting soil) | varies | high | high |
Nutrient demand by stage
NPK ratios are relative weights. EC targets shift through the plant's life.
| Stage | N | P | K | EC (mS/cm) |
|---|---|---|---|---|
| seedling | 1 | 1 | 1 | 0.6 |
| vegetative | 1 | 1 | 2 | 1.3 |
Aquaponics suitability
Not recommended
Fish waste alone doesn't supply enough of what this crop demands. Grows in hybrid systems with supplemental dosing, but expect active management.
Care notes
A deep-rooted crop needing about 30 cm of loose, stone-free growing medium. Use media beds or tall containers. EC 1.0-1.6 mS/cm. pH 6.0-7.0. Temperature: 10–22°C (cool-season). Moderate light (DLI 14-20 mol/m2/day). From seed to harvest: 120-180 days (a long season). Direct seed, since the taproot does not survive transplanting, and thin to 8–10 cm spacing. Harvest by loosening the media deeply and pulling carefully; the roots snap easily and the latex makes them slippery. Process immediately: peel with a vegetable peeler (the black skin comes off readily) and drop the root into acidulated water. For roasted scorzonera, toss peeled pieces with olive oil and roast at 200°C until golden and caramelized; the flavour is sweet, earthy and refined. The root stores for several weeks in damp sand at 1–4°C, and it rewards patient growers with an unusual, delicate flavour.