Black Salsify

What you'll need:

Black salsify seeds (you can find them at garden centers or online)

A patch of your garden or deep pots (at least 12 inches deep)

Loamy, well-draining soil (if your soil is heavy, mix in some sand to loosen it)

Compost or organic matter (to enrich the soil)

When to start:

Black salsify loves cooler weather, so early spring is perfect for planting. If you live in a warmer climate, you can also plant in late summer for a fall harvest. The key is to avoid the hottest part of summer.

Finding a good spot:

Black salsify grows best in full sun but can handle a bit of shade. It's a root vegetable, so it needs loose, stone-free soil to grow long and straight roots. Find a spot where you haven’t grown other root vegetables recently, as they can deplete the soil of nutrients.

Tip: Before planting, break up the soil deeply with a garden fork to help those roots grow nice and straight!

1. Prepare the soil: Start by loosening the soil to about 12 inches deep. Mix in some compost or well-rotted manure to give your plants a nutrient boost.
2. Sow the seeds:
   • Create shallow furrows about ½ inch deep and 12 inches apart.
   • Drop the seeds into the furrows, spacing them about 1 inch apart.
   • Cover the seeds lightly with soil and pat it down gently.
3. Watering: After planting, water the area gently but thoroughly. Keep the soil moist but not soggy while the seeds germinate, which usually takes about 2-3 weeks.
4. Thinning the seedlings: Once the seedlings are about 2-3 inches tall, thin them out so that each plant has about 4-6 inches of space between them. This gives the roots room to grow.

Tip: Don’t toss those thinned seedlings! You can use the young greens in salads—they’re tasty and nutritious!

Watering:

• Black salsify doesn’t like to dry out completely, but it also doesn’t like soggy feet. Aim to keep the soil consistently moist, especially during dry spells.
• Water deeply once or twice a week rather than giving it a little sprinkle every day. This encourages the roots to grow deeper.

Weeding:

• Keep the area around your plants weed-free, but be careful when pulling weeds—black salsify roots are fragile and you don’t want to disturb them.
• Mulching with straw or grass clippings can help keep weeds down and retain moisture.

Fertilizing:

• You don’t need to fertilize black salsify much if you’ve already enriched the soil with compost. However, if your soil is poor, you can apply a balanced fertilizer once or twice during the growing season.

Pest control:

• Black salsify is pretty hardy, but watch out for slugs and snails, especially when the plants are young. You can use natural methods like beer traps or crushed eggshells around the base of the plants to deter them.

Tip: Avoid disturbing the soil too much after the roots start forming—you don’t want to damage those delicate roots!

When to harvest:

• Black salsify is ready to harvest in the fall, typically 120-150 days after planting. You’ll know it’s ready when the leaves start to die back, usually after the first frost.
• If you planted in late summer, you can harvest in late fall or early winter.

How to harvest:

• Use a garden fork to gently loosen the soil around the roots. Be careful not to stab the roots with the fork.
• Gently pull the plants out of the ground by their tops. The roots should come out easily if the soil is loose enough.
• Shake off any excess dirt, but don’t wash them until you’re ready to cook.

Storage:

• Black salsify roots store well in a cool, dark place like a root cellar or basement. You can also leave them in the ground over winter if your climate isn’t too harsh, just mulch heavily to protect them from freezing.
• If you want to store them in the fridge, wrap them in damp paper towels and place them in a plastic bag. They’ll last for several weeks.

Tip: Freshly harvested black salsify tastes amazing roasted or added to soups!

Q: Why are my black salsify roots forked or twisted?

A: Forked or twisted roots usually mean the soil wasn’t loose enough or had stones or debris in it. Next time, make sure to remove all rocks and loosen the soil deeply before planting.

Q: Can I grow black salsify in containers?

A: Yes, but make sure the container is deep—at least 12 inches—to give the roots enough space to grow. Choose a pot with good drainage and use loose, sandy soil.

Q: Do I need to peel black salsify before eating?

A: Yes, the skin is tough and should be peeled before cooking. But don’t worry—it’s easy to do once the roots are cooked. Just wear gloves because the sap can stain your hands!

Q: How do I prevent pests from eating my black salsify?

A: Slugs and snails are the main culprits. Try using natural deterrents like crushed eggshells, coffee grounds, or copper tape around your plants. Beer traps work well too!

Q: Can I leave black salsify in the ground over winter?

A: Yes, black salsify is quite cold-hardy and can stay in the ground through winter if you mulch heavily. Just harvest before new growth starts in spring.