Black Salsify (Scorzonera hispanica)

Black Salsify (Scorzonera hispanica): herbaceous 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 fibers, to the prebiotic action of inulin. It requires a loose soil, worked to the depth necessary for the development of the root, it goes very well on the pallet, as long as it is of adequate height, at least 50 cm. No need for preventive fertilization, has modest water requirements, slightly higher than white Salsify. It is sown in spring and consumed in autumn; sowing in late summer and autumn consumption in spring. The maximum length, ideal for consumption since it does not make it leathery, it takes about 150 days. It is consumed after having peeled, fried as boiled.