Black Salsify Duplex is a classic winter vegetable with long, deep black roots and creamy white flesh. Its flavour is mild, slightly sweet and subtly nutty, and is often compared to asparagus, which is why black salsify is also known as "winter asparagus."
The roots are delicious when boiled, steamed, braised, roasted or fried and are excellent in soups, creamy sauces, mashed potato dishes, casseroles, curries and vegetable dishes. They are also wonderful mashed or gratinated. Young black salsify roots can be eaten raw, finely grated or thinly sliced in salads, where they provide a fresh, slightly sweet flavour and a crisp texture. Their flavour pairs beautifully with butter, cream, cheese, lemon, parsley, chives, nutmeg, thyme, sage and black pepper, as well as with fish, poultry, beef and game.
Black Salsify is rich in dietary fibre, potassium and vitamin C, and contains high levels of inulin, a natural dietary fibre valued for its prebiotic properties. After harvest, the roots can remain in the ground throughout the winter as long as the soil does not stay frozen for extended periods. They also store well for several months in moist sand or in a cool, frost-free place. When peeling, the roots release a sticky milky sap that quickly discolours. It is therefore advisable to wear gloves and place the peeled pieces immediately into water with a splash of milk or lemon juice to prevent discolouration. Hardy annual. Height: 80 - 120 cm.
Outdoor sowing: April - June
Germination: 15 - 20 days
Germination temp: 10 - 15 °C
Sowing depth: 1 - 2 cm
Plant distance: 10 - 15 cm
Distance sowing in rows: 35 cm
Planting position: sunny
Days till harvesting: 180 - 200 days
Harvesting period: October - March
Black Salsify Duplex is sown directly outdoors, as its long taproots do not transplant well. Sow from April to June in deeply cultivated, stone-free soil. A light sandy soil or well-drained loam is ideal, allowing the roots to develop long, straight and unbranched. Avoid using fresh manure or other fresh organic fertilisers, as these can cause the roots to fork or become misshapen. If desired, incorporate well-rotted compost into the soil during the previous autumn.
Sow the seeds approximately 1 - 2 cm deep in rows spaced 35 cm apart. Cover the seeds with a thin layer of soil and keep the soil consistently moist during germination. At a soil temperature of around 15 °C, seedlings usually emerge within 15 - 20 days. Once the young plants are large enough to handle, thin them to a spacing of 10 - 15 cm. This provides enough room for the roots to develop fully.
Choose a sunny location and keep the soil free of weeds throughout the growing season. Water regularly during prolonged dry periods to encourage even growth and prevent the roots from becoming woody or splitting. As salsify is a slow-growing crop, it requires relatively little maintenance, but steady growth produces the straightest and highest-quality roots.
Harvest generally begins 180 - 200 days after sowing, usually from October onwards. Lift the roots carefully with a garden fork, digging deeply as the long roots break easily. One of the great advantages of salsify is its excellent frost tolerance. The roots can remain in the ground throughout winter and be harvested as needed, provided the soil is not frozen solid. In regions with severe frost, covering the soil with straw or leaves makes winter harvesting easier.
If all the roots are lifted at once, they can be stored for several months in moist sand in a cool, frost-free place. They are also excellent for freezing after briefly blanching. Practise crop rotation and avoid growing salsify in the same location more than once every four years to reduce the risk of soil-borne diseases.
