How to grow Scorzonera in Australia
Scorzonera (Scorzonera hispanica), also called black salsify, is a long, slender root with black skin and creamy white flesh. It has a rich, nutty flavour, a little deeper than salsify, and as a perennial it can be left in the ground to grow bigger roots in a second year.
📖 Our full guide: How to Grow Scorzonera in Australia
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| South East Queensland | March to June | |
| Northern Rivers NSW | March to June | |
| Sydney & Coastal NSW | March to July | Longer cool season than SEQ. Sow scorzonera direct Mar to Jul for roots through winter and spring. |
| Melbourne & Victoria | February to July | Extended cool season. Black salsify thrives in Melbourne. |
| Adelaide & SA | February to July | Sow Feb to Jul direct with fresh seed; roots size up through the cool season and hold in the ground over winter. |
| Perth & WA | March to July | Sow Mar to Jul direct with fresh seed. Roots grow through the mild winter and are dug in spring. |
| Tasmania | September to November | Sow Sep to Nov. Black salsify loves a cold winter. Dig as needed. |
| Canberra & ACT | September to November | Sow Sep to Nov into warming soil. Frost improves flavour; harvest late autumn into winter. |
| North Queensland | Not suited | Not suited. A long cool season root crop, the same as salsify. |
| Darwin & Top End | Not suited | Not suited. A long cool season root crop, the same as salsify. |
Not to be confused with: Salsify, a related root with pale skin and purple flowers. Scorzonera has black skin and yellow flowers. Both are grown the same way.
Where to plant
Scorzonera needs full sun and deep, light, free-draining soil with no stones, so the roots can grow long and straight. Dig the bed deeply and add well-rotted compost ahead of time. Fresh manure makes the roots fork and split.
It is a slow, cool-season crop. Choose a spot where it can stay put, as you may want to leave some plants for a second season.
- South East Queensland and the Northern Rivers: sow from March to June.
- Sydney and Perth: sow from March to July for roots in late winter and spring.
- Melbourne and Adelaide: sow from February to July.
- Hobart and Canberra: sow from September to November into warming soil. Frost improves the flavour, and roots can be dug from late autumn into winter.
- North Queensland and Darwin: not suited.
How to plant
- Use fresh seed, as it does not stay viable for long.
- Sow directly where the plants will grow, as transplanting makes the roots fork.
- Sow in a shallow drill about 1 cm deep, or sow a few seeds every 15 cm and keep the strongest seedling.
- Keep the soil moist while the seed germinates, which takes about two weeks or more.
- Thin the seedlings to about 15 cm apart, in rows 20 to 30 cm apart.
Watering and feeding
Keep the soil evenly moist and water in dry spells. Uneven watering gives split and woody roots.
Little feeding is needed in soil prepared with compost. A light balanced fertiliser at sowing is enough; avoid fresh manure and high-nitrogen feeds.
Pruning and care through the year
- Hand weed often while the plants are small, as the seedlings are slow and easily swamped.
- Protect seedlings from slugs and snails.
- If the roots are thin at the end of the first season, leave them in the ground. Scorzonera is a perennial and the roots keep thickening in a second year.
Harvesting
Roots can be dug from about four to five months after sowing, through winter as needed. Many growers leave them for a second year for a heavier crop of thicker roots.
The roots are brittle and bleed a milky sap when broken, so dig a trench beside the row with a fork or spade and ease each root out whole. Store them in damp sand in a cool, dark place for months, or wrapped in the fridge for two to three weeks.
Growing in pots
Scorzonera can grow in a deep container, at least 40 cm deep, with a loose, stone-free mix. Long roots do best in a deep, well-dug bed.
Using it
Scrub the roots and cook them before peeling, as they exude a sticky sap when peeled raw and the flesh discolours quickly. Boil or steam them and serve with butter or a white sauce, add them to soups and gratins, or fry them.
Young spring shoots from plants left in the ground are also edible, and the yellow flowers attract bees.
Saving seed
Plants left in the ground flower in their second year and form fluffy seed heads. Collect the seed when the heads open and dry, and sow it the following season, as it loses viability fast.
Varieties
- Russian Giant
Companion planting
Scorzonera is slim and slow, so it suits a bed of other root crops and quick crops that use the space between rows.
Good companions
Pests and diseases
Scorzonera is rarely troubled. Slugs and snails on seedlings are the main worry.
Pests to watch for
- Slugs Seedlings eaten off at ground level after rain.
- Snails Ragged holes in young leaves and slime trails.
Diseases to watch for
- White rust White, blister-like pustules on the leaves. Remove affected leaves and keep plants well spaced.
Common questions
What is scorzonera?
Scorzonera, also called black salsify, is a long, thin root vegetable with black skin and white flesh. It is cooked like parsnip and has a rich, nutty flavour.
Is scorzonera the same as salsify?
No, but they are close relatives and are grown the same way. Scorzonera has black skin and yellow flowers and is perennial. Salsify has pale skin and purple flowers.
When do I plant scorzonera in Australia?
Sow in autumn in milder areas such as South East Queensland, Sydney, Melbourne, Adelaide and Perth, and in spring (September to November) in Hobart and Canberra. It is not suited to the tropics.
Can I leave scorzonera in the ground for a second year?
Yes. It is a perennial, and roots left in the ground over a second season grow thicker, giving a bigger harvest. Dig them as you need them.
How do I prepare scorzonera?
Scrub it, cook it in its skin, then peel. Peeling raw roots releases a sticky sap and the flesh discolours. Serve it buttered, in soups and gratins, or fried.
Why are my scorzonera roots forked?
Stones, heavy soil, fresh manure and transplanting all make the roots fork. Grow it in deep, loose soil and sow it directly.
Sources we checked: Garden Organic: How to grow salsify and scorzonera; RHS: Salsify, grow your own (covers the shared growing method).