Black Salsify (Scorzonera hispanica)

Black Salsify (Scorzonera hispanica): herbaceous variety cultivated for the consumption of the root, up to 40 cm long and about 2-3 in diameter, with dark skin from which it takes its name, the sweet white pulp has important nutritional characteristics, thanks to the fiber, and the prebiotic action of inulin. It requires a loose soil, worked to the depth necessary for the development of the root, it is suitable for raised bed cultivation, as long as it is of adequate depth, at least 50 cm. No need for preventive fertilization, it has modest water requirements, slightly higher than white Salsify. It is sown in spring and consumed in autumn;  The maximum length, ideal for consumption so it doesn't become leathery, takes about 150 days. It is consumed after peeling, fried or boiled.