How to grow Scorzonera
Updated October 2026
Scorzonera, or black salsify, is a cool-season root crop with long, slender, black-skinned roots and sweet, creamy-white flesh. It needs about 120 days of cool growth in deep, loose soil, is more cold hardy than white salsify, and can stay in the ground over winter. The young leaves are good in salads too.
📖 Our full guide: How to Grow Scorzonera
Not to be confused with: Scorzonera (Scorzonera hispanica) is black salsify. White salsify (Tragopogon porrifolius) has pale roots and grassy leaves. They are different species but grown and cooked the same way.
Where to plant
Grow scorzonera in full sun in deep, fine-textured, well-drained soil that holds moisture well. Utah State suggests working the soil 18 to 24 inches deep so the roots can grow long and straight, and a pH of about 6 to 8. Remove stones and clods, which cause forked roots.
It is a perennial, but it is grown as a one-season root crop.
- Northeast, Midwest, Northern Plains, Mountain West and Alaska: sow in spring as soon as the soil can be worked. It needs the whole season, so summer sowings do not size up before the ground freezes.
- Pacific Northwest: sow from March to May; roots can stay in the ground through the mild winter.
- Mid-South: sow in March or April, or in August or September for roots to dig through winter.
- Mid-Atlantic and Southern Plains: sow in March or April; seed sown in summer heat germinates poorly.
- Florida, the Gulf South, Texas, the Desert Southwest and Southern California: sow in late summer to fall for roots that grow through the cool season.
- Northern California: sow in July or August so roots grow through the mild fall and winter.
How to plant
- Loosen the soil deeply and remove stones; dig in well-rotted compost but not fresh manure.
- Sow seed directly about 1/2 inch deep in rows 10 to 24 inches apart. Scorzonera does not transplant.
- Keep the row moist until seedlings emerge, which can be slow.
- Thin to about 2 inches apart for slender roots, or up to 6 inches for larger ones.
- Weed carefully while plants are small.
Watering and feeding
Keep the soil evenly moist through the season. Steady water gives long, smooth roots, while dry spells followed by heavy watering cause splitting. Reduce plant stress generally, as stressed plants are more prone to bolting and disease.
Work compost or a balanced fertilizer into the bed before sowing; it rarely needs more.
Harvesting
Dig roots from fall onward, or leave them in the ground over winter and dig in early spring before new growth. The roots are long and brittle: loosen the soil deeply with a fork beside the row and lift the whole root without snapping it, as broken roots bleed and shrivel.
Top the roots and store them like carrots at about 32°F and high humidity, where they keep for several months. Young leaves can be picked for salads.
Using it
Scrub the roots and either peel them under water or boil them in their skins and rub the skin off afterward. The cut flesh discolors quickly and the sap is sticky, so drop peeled pieces into water with lemon juice. Steam, saute or fry them, or add them to gratins and soups.
Companion planting
Scorzonera stays in its bed for a whole season, so plant it where it will not be disturbed until fall.
Good companions
Pests and diseases
Scorzonera has few pests. Aphids and white rust are the problems Utah State lists.
Pests to watch for
- Aphids Green or black soft-bodied insects under the leaves.
Diseases to watch for
- White rust Yellow spots on the upper side of the leaves with white pustules beneath; reduce leaf wetness.
Common questions
What is the difference between scorzonera and salsify?
Scorzonera, or black salsify, has black-skinned roots and broader leaves and is more cold hardy. White salsify has pale roots and grassy leaves. Both need about 120 days and are grown the same way.
When do I harvest scorzonera?
From fall through early spring. The roots are not damaged by freezing, so they can be left in the ground and dug as needed before new growth starts in spring.
Why do my scorzonera roots keep snapping?
They are long and brittle. Loosen the soil deeply alongside the row with a fork before lifting, and pull gently. Broken roots bleed and store poorly, so use them first.
How do I store scorzonera?
Top the roots and store them like carrots, at about 32°F with high humidity. Stored this way they keep for several months.
Can I eat scorzonera leaves?
Yes. Young, tender leaves are good in salads, especially in spring.
Sources we checked: Utah State University Extension: Black salsify in the garden; Oregon State University Horticulture: Salsify and scorzonera; Johnny's Selected Seeds: Scorzonera and salsify key growing information.
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