Scorzonera hispanica
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Scorzonera hispanica

black salsify

  family asteraceae 
  genus scorzonera 

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Genus  Scorzonera Species  hispanica Variety  Cultivar  Common names  black salsify   scorzonera Family  ASTERACEAE Specimen number  S12009 Data source  UnVeg p349
Life cycle
Life form  Terrestrial Life cycle  Perennial Life span  3 - 10 years Annual cycle  Not applicable Stature  Various Growth form  Not applicable Growth habit  Various Overall height  1' Overall spread   
Sunshine  Full sun to partial shade Water    Optimal soil texture  Soil texture 26 Acceptable soil pH  Neutral USDA hardiness  Not classified AHS heat zones  Not classified Sunset climate zones  Not classified
Suitable for gardens  no Nursery  Unknown Compost  no Size at acquisition  Unknown Garden location  Unknown Garden notes  Full sun to partial shade is needed for Scorzonera hispanica to do its best.
Special qualities
Tolerates drought  no Tolerates high humidity  no Tolerates seaside conditions  no Insect resistant  no Disease resistant  no Deer resistant  no Best uses    Symbiosis  Attracts butterflies  no Attracts hummingbirds  no Autumn foliage  no Colorful berries  no Desirable qualities    Other interest    Other interest color  Other interest period   
Adverse factors
Common pests  Poisonous parts  Poisonous indications  Internal poison  no Dermatologic poison  no Livestock poison  no Mechanical injury  no Hay fever pollen    Hay fever season    Adverse qualities   
Herbal medicine
Medicinal properties  Medicinal parts  Has medicinal uses  no Do not self-administer  no Do no use if pregnant  no Legally restricted  no Toxicity precautions  Medicinal notes  It is oyster flavored and non-starchy, but is occasionally a little bitter. Scorzonera hispanica is most commonly used cooked.
Traditional uses
Parts used  Traditional uses  Contemporary uses  Fragrance  Fragrance parts  Fragrance intensity    Fragrance category    Dye parts  Dye color 
Propagule  Seed Pollination method    Planting style  Crowns and leaves Crop spacing  5" Row spacing  2' Cold frame  Planting period  Apr 01 - Sep 30 Harvesting period    Frost tolerance  Partially hardy Heat requirement  Any Fertilizer  Nitrogen Time to harvest  120 days
Is edible  yes Culinary uses  Cooked Nutritional value  Edible parts  Roots Description of edible parts Flavor / texture  oyster flavored and non-starchy, but is occasionally a little bitter
Horticulture notes  New crops can be started from April through September, providing a 6 month rotation. Provide 5" spacing when grown in quantity. Space rows about 2' apart. Nitrogen is required for optimal growth. Estimated time to harvest is 120 days. Scorzonera hispanica is typically propagated by seed.
Tag needs printing  no Collection notes  Scorzonera hispanica is a perennial.

Page 4379 of 4998

Last reviewed November 01, 2004   


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