How to grow Schorzonera (Black Salsify) Seeds
To plant and grow Scorzonera (black salsify) seeds, begin by selecting a location with full sun and well-drained, fertile soil. The soil should be loose and free of stones to allow the long roots to develop properly. Aim for a pH level between 6.0 and 7.5.
Prepare the planting area by digging the soil to a depth of about 30 cm, breaking up any clumps, and removing weeds. Add compost or well-rotted manure to improve soil fertility and structure.
Sow the seeds directly into the garden in early spring, as soon as the soil can be worked and temperatures have reached around 10°C. Create rows with a depth of 1.5 cm, spaced 25 to 30 cm apart. Place the seeds 2 to 3 cm apart within the row. Cover the seeds lightly with soil and gently firm it down. Water the area thoroughly after planting.
Keep the soil consistently moist during the germination period, which typically takes 2 to 3 weeks. As the seedlings grow, thin them to about 10 to 15 cm apart to give each plant enough space to develop.
Throughout the growing season, maintain even moisture levels, especially during dry periods, as Scorzonera prefers consistently moist soil. Mulching around the plants can help retain moisture and suppress weeds. Fertilize the plants lightly with a balanced fertilizer or additional compost mid-season to encourage healthy growth.
Scorzonera plants can take up to 5 to 6 months to reach maturity. The roots can be harvested from late autumn through winter, as they are frost-resistant and improve in flavor after a few frosts. To harvest, carefully dig up the roots, being mindful not to break them, as they can be quite brittle.
Store the harvested roots in a cool, dark place, preferably in slightly damp sand or sawdust, to keep them fresh for several weeks.