How to grow Scorzonera in New Zealand
Scorzonera, or black salsify, is a long-forgotten European root with black skin and white flesh and a flavour often thought finer than salsify's. It is grown in the same way: sown direct into deep, stone-free soil, left to grow slowly, and dug through autumn and winter as needed. The yellow dandelion-like flowers and young leaves are edible too.
📖 Our full guide: How to Grow Scorzonera in New Zealand
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| Northland | August to October, January to April | |
| Auckland | August to October, January to April | |
| Waikato & Bay of Plenty | August to October, January to April | |
| Central North Island | August to October, January to April | |
| Wellington & Lower North Island | August to October, January to April | |
| Nelson & Marlborough | August to October, January to April | |
| Canterbury | August to April | Sow Aug to Apr. Cover early sowings with a cloche or frost cloth, as frosts run to mid October. Get the last sowing in by Apr so it sizes up before winter growth stops. |
| Otago & Southland | September to April | Sow Sep to Apr. Cover early sowings with a cloche or frost cloth, as frosts run to late October. Get the last sowing in by Apr so it sizes up before winter growth stops. |
| Central Otago | September to April | Sow Sep to Apr. Cover early sowings with a cloche or frost cloth, as frosts run to early November. Get the last sowing in by Apr so it sizes up before winter growth stops. |
Not to be confused with: Salsify, a close relative with pale, creamy roots, and parsnip.
Where to plant
Scorzonera needs full sun and deep, light, stone-free soil for its long roots. Grow it where compost was added for a previous crop, as fresh manure and stones make the roots fork. It is a perennial, and roots that are not dug in their first winter keep growing thicker the following year.
- Northland to Wellington and Nelson: sow from late winter through spring and again in late summer to autumn.
- Canterbury: sow from August to April, covering early sowings with a cloche or frost cloth, as frosts run to mid October. Get the last sowing in by April so the roots size up before winter.
- Otago, Southland and Central Otago: sow from September to April, covering early sowings, as frosts run to late October or early November.
How to plant
- Rake the soil to a fine tilth and make a drill about 1 cm deep.
- Sow fresh seed thinly, cover and water.
- Leave about 30 cm between rows.
- Thin seedlings to 10 to 15 cm apart once they are big enough to handle.
Watering and feeding
Keep the soil moist while seedlings establish, then water only in long dry spells, which helps prevent the roots splitting. Scorzonera needs no extra feeding in reasonable soil. Mulch to hold moisture and keep weeds down.
Pruning and care through the year
- Weed carefully and often, as the slow seedlings are easily smothered.
- Protect young plants from slugs.
- Remove fading flowers if you do not want the plants to self-seed.
Harvesting
Dig the roots from autumn through winter as needed, lifting them carefully with a fork, as they are brittle and bleed a milky sap when broken. If the roots are thin, leave them in for another year to thicken. Scrub and cook them with the skin on, then peel; the black skin slips off easily after cooking.
Varieties
- Russian Giant
Companion planting
Scorzonera shares a bed well with other root crops and slim alliums.
Good companions
Pests and diseases
Scorzonera is generally trouble free apart from slugs on seedlings.
Pests to watch for
- Slugs Seedlings eaten off at ground level.
Diseases to watch for
- White rust White, blister-like pustules on the undersides of the leaves.
Common questions
What is the difference between salsify and scorzonera?
They are close relatives grown the same way. Salsify has pale, creamy roots and purple flowers; scorzonera has black-skinned roots with white flesh and yellow flowers, and many think its flavour is finer.
Why is my scorzonera so thin?
Roots are often slender in the first year. Scorzonera is perennial, so you can leave the plants in for a second season, when the roots grow thicker.
How do I prepare scorzonera?
Scrub the roots and boil or steam them with the skin on, then slip off the black skin. Peeling raw roots releases a sticky sap that stains hands.
Can I eat the flowers and leaves?
Yes. The yellow flowers and young leaves are edible, raw in salads or lightly cooked.
Why are my roots forked?
Stones, compacted soil, fresh manure or transplanting. Sow direct into deep, stone-free soil.
Sources we checked: RHS: How to grow salsify.