Garden black salsify

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Garden black salsify
Common salsify (Scorzonera hispanica)

Common salsify ( Scorzonera hispanica )

Systematics
Euasterids II
Order : Astern-like (Asterales)
Family : Daisy family (Asteraceae)
Subfamily : Cichorioideae
Genre : Black salsify ( Scorzonera )
Type : Garden black salsify
Scientific name
Scorzonera hispanica
L.
Garden salsify ( Scorzonera hispanica ), illustration

The garden salsify ( Scorzonera hispanica ), also known as Spanish salsify or real salsify , belongs to the genus salsify ( Scorzonera ) in the sunflower family (Asteraceae). It is also known as scorzen root and winter asparagus or "poor people's asparagus". The Italian name Scorzone means poisonous black snake . This alludes to its medieval use for healing snakebites and heart disease .

description

It is a perennial herbaceous plant . The root becomes 30 to 40 cm long, reaches a diameter of 2 to 3 cm and is slightly tapered to a point. The root skin gets its color from an almost black cork layer, which also inhibits evaporation. Botanically, the root occupies an intermediate position: it fulfills the criteria of a taproot , but not completely those of a beet . The black salsify is frost hardy. The plant is biennial but is cultivated as an annual. The leaves are entire, long oval in outline and pointed to oval-round.

Inflorescences are not formed until the second year. The flower stem becomes 65 to 120 cm long. Several cup-shaped partial inflorescences stand together in one inflorescence . The flower stalks are richly leafed. The flower heads consist of many individual flowers. The petals are yellow.

The thousand kernel weight is 13 to 14 g. The seed is white and has a rod-like shape. The seeds can only germinate for one year. After that, only a fraction of it germinates. These are dark germs and warm germs.

The number of chromosomes is 2n = 14.

Occurrence

The garden black salsify is originally found in southern Europe, central Europe, North Africa and the Middle East. It thrives on moderately dry, base-rich, mostly calcareous, mild-neutral, humus-rich, sandy or pure clay soils. It is an alternating dryness indicator. It is a character species of the Geranion sangunei association in Central Europe, but also occurs in the Adonido-Brachypodietum of the Cirsio-Brachypodion association and in societies of the Potentillo-Quercion petraeae or Erico-Pinion associations.

ecology

The garden black salsify is deep-rooted.

Systematics

The garden black salsify ( Scorzonera hispanica L. ) has the following synonyms: Scorzonera denticulata Lam. , Scorzonera glastifolia Willd. , Scorzonera hispanica subsp. glastifolia (Willd.) Arcang.

One can distinguish the following subspecies:

  • Scorzonera hispanica subsp. asphodeloides (Wallr.) Arcang. (Syn .: Scorzonera marschalliana C.A. Mey. , Scorzonera stricta Hornem. , Scorzonera taurica M. Bieb. , Scorzonera transtagana Cout. ): It occurs in Portugal, in France, Italy, on the Balkan Peninsula, in Hungary, Bulgaria, Romania, Moldova , Russia, Ukraine and the Middle East.
  • Scorzonera hispanica subsp. coronopifolia (Desf.) Rouy : It occurs in Portugal, Spain, France, Morocco, Algeria and Tunisia.
  • Scorzonera hispanica subsp. crispatula (DC.) Nyman : It occurs in Portugal, Spain and France.
  • Scorzonere hispanica subsp. hispanica
  • Scorzonera hispanica subsp. neapolitana (Grande) Greuter (Syn .: Scorzonera neapolitana Grande ): It occurs in Italy.
  • Scorzonera hispanica subsp. trachysperma (Fiori) Maire & Weiller : It occurs in Libya.

Origin and history

It is the best known species within the black salsify. Conrad Gessner already reports that he cultivated them in his gardens. As its Latin name suggests, it is originally from the Iberian Peninsula, Spain, from where it was introduced to Central Europe in the 17th century. It replaced the oat roots previously cultivated for the same purpose due to their better root quality. Today it is mostly grown in Belgium and France, but has also become more socially acceptable in other European countries.

Cultivation and harvest

Commercial cultivation
Plants under cultivation
Cut plant with milky sap
Salsify

Salsify should stand as the second crop of the year. Areas and soils with the longest possible cultivation period are suitable as the best location. Only then can the highest yields be achieved. The soil must be loose, deep and easy to work with, otherwise the roots will remain short. Lighter sandy soils are best. For cultivation, varieties that do not form legged roots are preferred. The best known is 'Hoffmanns Black Stake' and in the hobby area 'Duplex'. However, there are at least 30 varieties. Due to its hardiness to frost, it can be overwintered in the field and can be harvested when the weather is suitable. The harvest starts in October. The roots must not be broken during harvest, otherwise the milky sap will run out and the roots will lose too much moisture. A yield of approx. 15–20 t / ha is expected. The roots can be stored in damp sand and can be kept until March.

Diseases and pests

White rust ( Albugo tragopogonis ), one of the downy mildew fungi, is the most common. Powdery mildew ( Erysiphe cichoracearum ), Alternaria leaf spots and downy mildew are also important . Damage from infestation with root knuckles ( nematodes ), peanuts and lettuce root lice is also less common .

ingredients

In addition to the content of minerals and vitamins, the easily digestible vegetables also contain inulin , a polysaccharide particularly suitable for diabetics . Inulin is also responsible for the fact that sensitive people can experience digestive problems ( flatulence , diarrhea ) when consuming black salsify . The whitish-yellow, rubber- containing milk sap turns the skin brown when processed.

100 g black salsify contain on average:

Per 100 g of edible portion
Physiological calorific value 76 kJ / 18 kcal
water 75.1 g
protein 1.4 g
fat 0.4 g
carbohydrates 2.1 g
Fiber (including inulin) 18.3 g
potassium 320 mg
iron 3300 µg
Vitamin B 1 110 µg
Vitamin B 2 35 µg
vitamin C 4 mg

use

Any soil and sand adhering to the roots are washed off, then peeled with a vegetable peeler using gloves (against the strongly adhering milky juice) and immediately placed in water so that they do not turn brown. If they are peeled in vinegar water, hands and kitchen utensils are less soiled. The skin can also be peeled off slightly pre-cooked ( blanched ).

The salsify can then be used as a soup, cooked vegetable garnish and leaves or roots as a salad. Since the black salsify is very similar to the root of the great burdock (a root vegetable typical of Japan ), it can also be prepared as kinpira, a method of preparing root vegetables from Japan with soy sauce, mirin and sesame oil. In the past, the field waste, the leaves, was used as fodder. Today this is no longer common because the areas are too small or the livestock is too large, so that the effort is not worthwhile.

Black salsify was also used to stretch coffee beans (similar to the related chicory ).

Individual evidence

  1. ↑ F. Keller, lecture - Crop and cultivation-technical aspects of salsify cultivation , 1976.
  2. ↑ L. Neury, Culture maraîchère. 1957, p. 114.
  3. ↑ J. Schlaghecken, Schwarzwurzeln für Frischmarkt und Industrie, Cultivation and Variety Advice, Hortigate, 2008.
  4. ↑ J. Mahla, Gärtnerische Samenkunde, 1950, p. 24.
  5. ↑ a b c Erich Oberdorfer : Plant-sociological excursion flora for Germany and neighboring areas . With the collaboration of Angelika Schwabe and Theo Müller. 8th, heavily revised and expanded edition. Eugen Ulmer, Stuttgart (Hohenheim) 2001, ISBN 3-8001-3131-5 , pp.  983 .
  6. ↑ a b c d e f g h Werner Greuter (2006+): Compositae (pro parte majore). - In: W. Greuter & E. von Raab-Straube (ed.): Compositae. Euro + Med Plantbase - the information resource for Euro-Mediterranean plant diversity. Datasheet Scorzonera hispanica In: Euro + Med Plantbase - the information resource for Euro-Mediterranean plant diversity.
  7. ↑ Documentation for the harvest demonstration and press conference on black salsify in Kerzers in the Swiss Seeland, 1976.
  8. ↑ H. Krug, Vegetable Production. 2nd edition, 1991, pp. 476-479
  9. ^ CH Claasen u. JG Hazeloop: Gronteteelt, eerste deel. Schorseneer, 1931, pp. 269-272.
  10. ↑ J. Reinhold: Advice for the cultivation of fine vegetables in the field. 1962, p. 410
  11. ↑ Unilec informations, No spécial, 1985, p. 12
  12. ↑ L. Nivet, Scorsonères: Bien contrôler les maladies foliaires, Unilet information No 96 Juin 1997, pp 15-16.
  13. ↑ Deutscher Gartenbau, Issue 22, 1993, p. 1421.
  14. ^ NN, Deutscher Gartenbau, Issue 31, 1991, p. 1929.
  15. ↑ F. Keller et al., 100 Gemüse, Schwarzwurzel, 1986, p. 122.
  16. ↑ SW Souci, W. Specialist, H. Kraut: Food table for the practice - The small Souci specialist herb . Ed .: German Research Institute for Food Chemistry. 5th edition. Wissenschaftliche Verlagsgesellschaft, Stuttgart 2011, ISBN 978-3-8047-2679-6 , pp. 312 .

Web links

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