How to Grow Scorzonera in Australia
A cool-season root crop for the home garden
Growing Scorzonera rewards a little local know-how, and in the right season the plants do most of the work for you. It is rated intermediate to grow. Almost never available in Australian shops at any price. Grow it or go without.
This guide covers when to plant Scorzonera in your region, the position and soil it likes, how to sow and space it, day-to-day care, the pests and diseases to watch, and how to harvest and store your crop.
When to Plant in Your Region
Scorzonera is a cool-season crop, fully frost-hardy. In subtropical South-East Queensland it is sown in March, April, May and June. Timing shifts with your climate, so choose your region below for a local calendar.
Varieties to Try
Russian Giant
Standard variety. Long black roots to 30cm. The most widely available.
Try: Eden Seeds, Diggers
Position and Soil
Give Scorzonera full sun (at least 6 hours a day). It does best in free-draining soil with a pH around 6 to 7.5. Dig through plenty of compost before planting, and mulch to hold moisture and keep weeds down. It can be container-grown in 40cm+ deep, though it is happier in the ground.
Sowing and Spacing
Sow seed about 1 cm deep. Thin or space plants to about 15 cm apart. Seedlings usually appear in around 10 days, fastest when the soil is between 10 and 18 degrees.
Scorzonera hispanica. Black-skinned root with white flesh and a more delicate flavour than salsify. Sometimes called "black salsify". Yellow dandelion-like flowers. Young leaves edible in salads. Another forgotten European kitchen garden gem. Deep, loose soil essential.
Care
Water consistently, roughly 4 L per plant every 3 days in warm weather, less in cool or wet spells. Feed every few weeks through the growing season with a balanced organic fertiliser, and keep mulch topped up.
Pests and Diseases
Keep an eye out for Few. The main diseases to watch are White rust. Good spacing, watering at the base rather than over the leaves, and crop rotation prevent most problems. See our Pest and Disease Guide to identify and fix any issue.
Harvesting and Storage
Scorzonera is typically ready to harvest in around 120 days (about 4 months). Cool dark place in sand for months. Fridge for 2-3 weeks.
In the Kitchen
In the kitchen, scorzonera is good peeled and roasted like parsnips, made into a creamy gratin, sauteed with brown butter and added to winter stews. Nutritionally: very high in inulin prebiotic fibre and good source of iron and manganese.
Companion Planting
Scorzonera grows well alongside Carrot and Onion. Our Companion Planting Guide has the full pairings.
Track Your Scorzonera Growing
Add scorzonera to your garden in the Planting Season app and get reminders for planting, care and harvest, tuned to your region.
Open the App →Frequently Asked Questions
When should I plant Scorzonera in Australia?
Scorzonera is a cool-season crop. In subtropical regions like South-East Queensland it is sown in March, April, May and June. Timing changes with your climate, so use the calendar above for your region.
How long does Scorzonera take to grow?
Scorzonera is generally ready to harvest in around 120 days (about 4 months).
How much sun does Scorzonera need?
Give it full sun (at least 6 hours a day) for the healthiest growth and best harvest.
See also: Scorzonera in the Plant Library
