Unusual Roots: How to Grow Salsify and Scorzonera

, written by Benedict Vanheems gb flag

Salsify Giant - Suttons Seeds

While lovers of root vegetables will never tire of the likes of carrot and parsnip, there's certainly no harm in adding to the repertoire. Two curiosities often overlooked are salsify and scorzonera, also known as black salsify. (Scorzonera is easier to pronounce with practice!) Both are exceptionally easy-to-grow and make a welcome change to the usual suspects.

Salsify and scorzonera are in fact members of the lettuce family, though that's where the similarity ends. These highly attractive vegetables – with their starry pink (salsify) and yellow (scorzonera) flowers – originate from the Mediterranean. As such they need plenty of sunshine to produce their long, slender taproots. Give them this and they'll reward you handsomely.


Salsify is similar in looks to parsnip: it has a long, slender taproot with creamy flesh hidden behind a tough, usually dark-tan skin. Sometimes called the 'oyster plant' because of its mild oyster-like taste, the roots can be used in much the same way as any other root vegetable – mashed, boiled or roasted. Its edible pink blooms make it a showstopper worthy of inclusion in the ornamental border. Oh – and you can eat the new shoots as spring greens, making this a very versatile crop choice!

Salsify. Photo courtesy of Suttons Seeds.

Salsify really is foolproof, being easier to grow than both carrots and parsnips. Give this Victorian-era favourite a light soil that's free draining and it will have no problem producing its parsnip-length taproots.


Reaching anywhere up to (or rather down to) a meter (3ft) in length, the thin black roots of scorzonera certainly represent value for money. Its name reflects the root's black skin, deriving from the Italian scorza negra, meaning 'black peel'. While the skin will do you no harm, like salsify it is tough and therefore inedible, so needs to be removed before eating.

Scorzonera is also easy to grow and for some palates has more flavour than salsify. Taste is subjective, so grow both to see which you prefer.

Growing Salsify and Scorzonera

Salsify and scorzonera are grown in the same way. Start by sowing seeds in spring as soon as the soil has warmed up. Sow seeds about 1.5cm (0.5in) deep in rows 30cm (12in) apart. Seedlings can take up to three weeks to appear, so you'll need to be patient. Once they have germinated, thin the seedlings out to leave 15cm (6in) between the young plants.

Ongoing care is remarkably hands-off. Keep weeds down and water if the weather is especially dry. And that's it.

Roots will be ready to lift from mid-autumn/fall onwards. You can leave them in the ground throughout winter where, just like parsnips, the flavor of the roots will improve with each frost. If your winters are the kind where the ground freezes solid, lift what you need beforehand and store in boxes of damp sand to access them as required.

Lifting the brittle roots requires some care if you're to avoid snapping them. Sink a fork into the ground about 15cm (6in) from the base of the leaves then ease the fork back and forth to loosen the soil; repeat on the opposite side. Work around the root like this to gradually free it from the surrounding soil. Lift the root carefully, working it out with further levering if necessary.

Scorzonera flower. Photo courtesy of littlemisspurps

How to Cook Salsify and Scorzonera

The uncooked roots exude a cloying, latex-type substance when peeled. This can quickly get unsuspecting chefs into a sticky mess – indeed, the latex derived from salsify has been used as a chewing gum! Peel the skin off both roots after boiling them for 10 to 20 minutes.

Salsify is very versatile once it's peeled. Try the roots in stews and soups. Or serve them teamed up with sautéed garlic, a generous handful of parsley then finished off with a touch of cream and a pinch of nutmeg.

Roll out the red carpet for scorzonera by presenting it just like that early summer delicacy, asparagus. Coat the peeled, cooked roots in a velvety hollandaise or white sauce. Or try the roots battered and deep fried for an unusual but no-less-agreeable treat.

If you have grown salsify and scorzonera before, drop me a comment below to let me know which you prefer and your favorite ways of cooking with them.

Photographs courtesy of: Thompson & Morgan, Suttons Seeds, littlemisspurps

By Benedict Vanheems.

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Show Comments


"How about skirret? Grown as a root vegetable, cluster of sweet long white roots. Raw it is similar to carrots and parsnip. Cook like beets, boil, stew or roasted for soups and stir fry. Used as sweet flavor in fritters and pies like carrot. Harvest after light frost for the most satisfying flavor. Native to China, skirret arrived in Europe during classical times, probably brought to the British Isles by the Romans. It featured in monastic gardens but became popular in medieval times and was used a lot in Tudor cookery."
Caroline on Friday 3 April 2015
"Hi Caroline. Thanks for sharing this. Yes, skirret is another option for unusual root vegetables. It would be great to grow something with such a history to it too."
Ben Vanheems on Sunday 5 April 2015
"I am attempting to grow the salsify in a hyroponics garden for a class project. Do you have any pointers for me on how to get it to grow."
Jenna on Tuesday 21 February 2017
"Hi Jenna. I've never tried to grow salsify hydroponically. I would imagine it might respond in a similar way to parsnips or carrots to this treatment, so any advice you can find on growing these crops hydroponically would probably fit - though I have to confess to being uncertain on this, sorry!"
Ben Vanheems on Wednesday 22 February 2017
"We love to eat the unopened Salsify buds in the spring, they have the texture of asparagus, but taste somewhat like okra, only without the slime! Delicious! Can you also eat the spring buds of Scorzonera? "
Terri HarpLady on Saturday 18 March 2017
"I haven't tried that Terri - will have to give it a go! I've never tried eating the buds of scorzonera either I'm afraid."
Ben Vanheems on Monday 20 March 2017
"Hi, I grew salsify and scorzonera a long time ago. The latter was easy to grow, but salsify is far better tasting. In my view, the best way to cook it is to boil it for 25 mins and serve it with a butter substitute (I'm vegan). It's too nice to be put in other things, like stews. I tried to eat the spring greens, but found them totally inedible, contrary to what other sources say. I think the roots taste like artichoke hearts. I would also mention that again, contrary to what other people say, scorzonera is a perennial, not that it makes it any better!"
Pete on Thursday 26 October 2017
"Thanks for the feedback Pete. I'll have to try your way of cooking it next time I grow it. A hearty, steaming salsify mash sounds - perhaps with a grind of the peppermill? - sounds sublime!"
Ben Vanheems on Friday 27 October 2017
"I used to grow salsify but havent for years. Now I'm retired I will give it another go. I always used to peel it in a bowl of water to stop the resin sticking to your hands. I was told (in France) to whisk about a level desert spoon full of plain flour into the cooking water to take away any remaining taste of the resin. Then chop it into 2 or 3cm lengths and boil for 10 to 15 minutes depending on the thickness. Drain and store in fridge. For best results just saute in butter with black pepper, dont waste it in stews."
Pete on Wednesday 7 February 2018
"That's brilliant advice Pete, thanks so much for sharing. I will definitely have to try this."
Ben Vanheems on Friday 9 February 2018

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