page_title: Scorzonera hispanica
section_title: Cultivation
hierarchical_section_title: Scorzonera hispanica / Cultivation
caption_attribution_description: Schwazrwurzel Bestand
context_page_description: Scorzonera hispanica, black salsify or Spanish salsify, also known as black oyster plant, serpent root, viper's herb, viper's grass or simply scorzonera, is a perennial member of the genus Scorzonera in the sunflower family, cultivated as a root vegetable in the same way as purple salsify, also in the sunflower family.
  The scorzonera sweet is a crystallized dessert made from scorzonera in Évora, Alentejo, Portugal. It is listed on the Ark of Taste.
context_section_description: Black salsify is hitherto mainly a European crop. Belgium, France and the Netherlands are the world's largest producers of black salsify; significant amounts are also produced in Germany. In the latter country, 'Hoffmanns Schwarzer Pfahl' is a cultivar widely used by commercial growers, while 'Duplex' is popular among small-scale gardeners. Some other cultivars are widely available, but because it was rather a localized crop before being produced for a wider market there are comparatively few landraces.
  Harvesting is somewhat complicated, as the roots are quite fragile, and broken material loses freshness. Entire roots will keep fresh all winter if stored in a cool dark place, due to their robust black corky skin. In root cellars they may keep fresh well into springtime. It is, however, very hardy and will grow well in most cool-temperate climates and usually yield 15–20 tonnes of roots per hectare. In British gardens it is common to profit from its perennial character by leaving it in the ground until its roots have grown to sufficient size for harvesting; this can take two years. Commercially, it can be grown best as the year's second crop.
caption: Commercial production in Germany
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