2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Scorzonera is a rare guest on our beds. But it should be well known to those who suffer from diabetes or rheumatism. In addition to vitamins and other useful elements, the root of the plant is rich in inulin. Scorchonera also blooms beautifully, so if you did not sow it just for reasons of economy of garden beds, feel free to place it in the garden or flower garden. This will not only decorate your garden plot, but also diversify your daily diet with a healthy product
Features of scorzonera
Scorzonera is also known by other names. It is called black carrot, black root, sweet root. It is not difficult to guess why she is so called among the people. The skin of the root is very dark, almost black in color. And it tastes a bit like vanilla.
Scorzonera can be sown in 3 terms - in early spring, in September and from July to August inclusive. When sowing in summer, they are harvested next year. This cold-resistant plant and frost during wintering in the open field will not damage it. In addition, it is a relatively undemanding plant and is not difficult to grow.
Site preparation for sowing black root
In order for the scorchonera not only to bloom beautifully, but also to delight with the harvested crop, it is recommended to fertilize the soil for crops. For this you will need:
• ammonium nitrate;
• superphosphate;
• potassium salt.
Each fertilizer is taken in 300 g per 10 square meters. You can also use wood ash - 5 glasses for such an area.
The soil is dug to the depth of the shovel bayonet, since the root crop will grow deep down. The quality of heavy clay soil can be improved by adding peat and sand. And poor sandy lands can be easily enriched with compost, vegetable humus. Organic matter will be required for about half a bucket per 1 square meter. Scorzonera prefers neutral soil acidity. An excess of this indicator can be corrected with dolomite flour.
Sowing sweet root
Before sowing, it is recommended to germinate the seeds of scorzonera. They hatch unevenly, so the sowing is done at several times in different batches. In our area, the seed material of scorzonera can be called a deficit, so thrifty gardeners do not allow themselves the luxury of throwing away those that did not germinate immediately, but leave them in a humid environment for another five days.
The rate of use of seeds is 1.5-2 g per 1 square meter. The sowing depth is about 1, 5-2 cm. A distance of about 10 cm is left between the seed holes, and a distance of 20-25 cm is made between the rows. It is undesirable to squeeze here, because with thickened plantings, the scorpion quickly goes into the arrow.
By the way, such “quick-arrows” that form the arrow in the first year should not be left to receive seeds. Scorzonera is a biennial plant, and quality seed can be obtained in the second year of development. Another subtlety that you need to remember when seed growing is that the seed quickly loses its germination, so it is better to take fresh seeds for sowing.
Caring for black-root beds
Crop care consists of loosening, weeding and watering. If the crops were made in the grooves and turned out to be thickened, thinning is carried out in the phase of 2-3 true leaves. Watering should be regular, once a week, but more often in hot weather. For 1 sq. the area of the beds, the water consumption should be 10 liters. Watch for the appearance of flower arrows in order to remove them in a timely manner.
Harvesting and using scorzonera
Scorchonera are harvested in late autumn. But you can leave it for the winter and in the open field, this only increases the taste. Dig it out of the ground very carefully so as not to damage the skin. If there is such a mistake, the root must be eaten as soon as possible, otherwise it will deteriorate.
Scorzonera is eaten boiled and fried. It can be used to make pureed soups, side dishes, salads. Boiled roots are seasoned with mayonnaise, herbs and lemon juice - an excellent cold snack is obtained.
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Scorzonera Or Black Root
Scorzonera is an unpretentious and cold-resistant biennial plant, the roots of which are popular in the cooking of Western European countries. The high inulin content of the vegetable makes it attractive to people with diabetes. Ease of growing, high frost resistance and healing properties of the plant are attracting more and more attention of Russian summer residents
