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Scorzonera hispanica

Perennial

HomePerennialScorzonera hispanica

Cultivated ground, rocks and bushy places.

Family: Asteraceae
Height: 1 m / 4 ft
Sun, Semi-shade
Light, Medium and Heavy Soil
Moist

Plant Rating

Edible Uses: 4 of 5
Medicinal Uses: 0 of 5
Other Uses: 1 of 5

Native Habitat

Scorzonera Scorzonera hispanica native habitat is Cultivated ground, rocks and bushy places.

Edible Uses

Root - cooked. A sweet agreeable flavour. The root is usually eaten at the end of its first year of growth, but it can be grown on for a second year without becoming tough. The root is rich in inulin - this is a starch that is not easily digested by humans and so generally passes straight through the digestive system and is excreted. Inulin can cause flatulence in some people. Leaves - raw. The tender young shoots are usually eaten in early spring. Flower buds - raw. Added to salads. The petals have their own distinctive flavour and can also be added to salads. The roasted root is used as a coffee substitute.

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