Description:

Also known as "black salsifis", this root has a white and tasty flesh. It is consumed in the same way as salsifis.

Culinary tip:

The scorsonère is delicious for toppings of white meat or fish, but also sliced and served with mayonnaise.

Soil tip:

To allow the roots to grow and improve your crops, remove the flowers as soon as they appear. The scorsonère likes very sunny exposure.

Culture advice:

1. Sows: Sow in place, in the open ground, from March to May, in lines 25 cm apart.
2. Thinning: Lighten the row to keep a plant every 8-10 cm.
3. Harvest: Harvest from October to April. Store in cellars in dry sand or from the first cold, cut the foliage and cover with dry leaves.

Plants:

The scorsonère likes the proximity of the carrot because their association is beneficial.

Bag comprising 5g of seeds

Performance:

2x3 m

The stages of sowing: