Plant Details

Scorzonera hispanica

Scorzonera

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Explore the size, hardiness, soil, light, edible uses and harvest period of Scorzonera hispanica.

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General Information

Scientific name: Scorzonera hispanica
Also known as: Scorzonera

Plant Properties

Layer: Herbaceous
Size: Small
Height: 1.00 m
Width: - m
Growth Rate: None
Leaf: None

Growth conditions

USDA Hardiness: 5-9
Soil Moisture:
Moist
Soil:
Sand (light) Loam (medium) Clay (heavy)
pH:
Acidic Neutral Alkaline
Light:
Full sun, Partial shade

Usage properties

Edible part:
Leaves, Root, Flowers, Coffee
Edibility:
(4)
Medicinal:
(0)
Features:
None

Description

Cooked carrot has a pleasant sweet taste. Usually, the carrot is eaten at the end of its first growing year, but it can also be cultivated in the second year without a decline in quality. The carrot contains inulin, a starch that is not easily digested by humans. As a result, it mostly passes through the digestive system undigested and is excreted, which can cause flatulence in some people. The leaves are edible when raw. The young, tender shoots are usually eaten in early spring. The flower buds can also be eaten raw, for example, added to salads. They have their own distinctive flavor and are also suitable for brightening up salads. Additionally, roasted carrots can serve as a coffee substitute.

Harvest Data

Start Harvest: 01/10
End of Harvest: 31/03