Scorzonera hispanica
Scorzonera
Explore the size, hardiness, soil, light, edible uses and harvest period of Scorzonera hispanica.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Full sun, Partial shade
Usage properties
Leaves, Root, Flowers, Coffee
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.