Scorzonera has a wide range in Europe, but is common in Spain and Italy, where it has been grown for centuries. It is grown and prepared in a very similar way to Salsify. The long, thin, black roots are difficult to peel for cooking and will quickly discolour. Scorzonera is a perennial, grown for the long edible root with a black skin, and has a yellow, daisy-like flower. The flower is edible. The roots are usually lifted in the Winter and go well with a plate of roast vegetables.
Sow fresh seed each year in early Spring in fertile, well dug soil, 1 cm deep and 15 cm apart in drills 25 cm apart.
Harvest the long, thin roots in the Winter by carefully digging them up with a fork. They can be left in the ground until you need to use them. Any roots that you do not use in the first Winter can be left to grow bigger in the following season.
Pests and diseases are not a problem.