Scorzonera hispanica
| ENG | spanish salsify or black salsify |
| SK | hadomor španielsky, čierny koreň |
| CZ | hadí mord španělský |
| PL | wężymord czarny korzeń |
| HU |
Taxonomic characteristic:
Order: Asterales, Family: Asteraceae, Genus: Scorzonera
Using
Edible parts are: Flowers, Leaves and Root.
The root is usually eaten at the end of its first year of growth, but it can be grown on for a second year without becoming tough (than can be boiled, steamed, baked, batter-fried, and excellent in soups and stews). Leaves and flower buds are used raw. The tender young shoots are usually eaten in early spring. The petals have their own distinctive flavor and can also be added to salads. The roasted root can be used as a coffee substitute. Up until the 1500s, Black Salsify was thought to have been effective in the treatment of the plague and helped rid the body of toxins.
Plant is still popular in the United States and Europe, particularly in Belgium and Holland. Salsify can be rare and therefore it is pricey in areas where supplies are limited.
Botanical description and occurrence:
Plant is native to a wider region of Europe and Asia, and first was cultivated in Spain. It is a perennial with a long, fragile taproot, which is blackish on the outside and white and milky inside, and which increases in size each year. The stems are solitary or few in number usually branched on the upper part and between 30 an 120 cm long. The leaves are broad, long, fleshy and spatulate. The flowers are bright yellow, hermaphrodite and pollinated by insects.
Reproduction:
Generative: sowing in February or March
Harvesting: autumn to winter (until soil is not frozen)
Why to have the plant in your garden:
Black Salsify is one of the best dietary sources of inulin (a form of prebiotic fiber that contributes to a healthy digestive tract). It is low in sodium and offers a good amount of protein. The root has contains modest amounts of vitamin C, some B vitamins, and is a good source of complex carbohydrates. It is plentiful of iron, copper and potassium.
Text:
Ing. Ján Farkaš, SUA, Nitra, Slovak Republic
Photo:
Dr. Ján Mezey, SUA, Nitra, Slovak Republic
Links to scientific articles (if it is possible):
C. F. Leyel, 2007, Herbal Delights, Health Research Books 2007, ISBN 0787314129, 323 p.
https://myfolia.com/plants/70953-black-salsify-scorzonera-hispanica
http://www.specialtyproduce.com/produce/Salsify_Root_495.php
J.E. Hernandéz Bermejo, J. León. 1994. Neglected crops: 1942 from a different perspective. Food and agriculture organizaton of the united nations, Rome 1994. ISBN 92-5-103217-3. 348 p.
Uher A., Kóňa J., Valšíková M., Andrejiová A. 2009. Zeleninárstvo : poľné pestovanie. Nitra: Slovenská poľnohospodárska univerzita, 2009. ISBN 978-80-552-0199-3. 212 p.
