“Black dandelion” commonly refers to Scorzonera hispanica, a unique root vegetable also known as Black Salsify or Spanish Salsify. This plant offers edible leaves and a distinctive taproot, making it a versatile addition to gardens and culinary pursuits. While its leaves bear a resemblance to common dandelions, its primary appeal lies in its dark-skinned root.
What is Black Dandelion
Black dandelion (Scorzonera hispanica) belongs to the Asteraceae family, which includes true dandelions (Taraxacum officinale). It is native to Southern Europe and Western Asia, where it has been cultivated for centuries.
The plant typically forms a rosette of lance-shaped leaves that can be finer in texture than those of common dandelions. In its second year, if left unharvested, it sends up tall stalks bearing yellow, daisy-like flowers. Its most distinctive feature is a long, slender taproot with black or dark brown skin and creamy white flesh inside. This dark exterior gives it the “black” in its common name, differentiating it from white salsify.
Growing Black Dandelion
Black dandelion cultivation requires attention to soil conditions for proper root development. The plant thrives in deep, loose, well-draining soil, ideally a sandy loam, to allow its long taproots to grow straight and without deformity. Full sun is preferred, though it tolerates partial shade. Consistent moisture is important for healthy growth, as fluctuating levels can lead to malformed roots; it typically requires 1-2 inches of water per week.
Seeds should be sown directly into the garden in early to mid-spring, as soon as the soil is workable, about 1/2 inch deep. Space seeds approximately 2 inches apart in rows 10-15 inches apart, then thin seedlings to about 6 inches apart, allowing adequate room for root expansion. Keep the area free of weeds and provide consistent moisture throughout the growing season.
Roots are ready for harvest in late autumn or early winter, often after the first frost, which can improve flavor. When harvesting, carefully loosen the soil with a fork to avoid breaking the brittle roots. Harvested roots can be stored in a cool, dark place, like a root cellar, or packed in damp sand for several months.
Culinary and Health Benefits
Black salsify has a unique flavor, described as mild, nutty, and subtly sweet, often compared to artichoke or oyster. It can be prepared by steaming, boiling, roasting, or frying. It can be served with butter and lemon, incorporated into gratins, soups, stews, or eaten raw when young. Before cooking, roots are typically peeled. To prevent discoloration, place peeled roots in water with lemon juice or vinegar.
Beyond culinary appeal, Scorzonera hispanica offers nutritional advantages. It is a good source of dietary fiber, including inulin, a prebiotic fiber supporting digestive health. Black salsify contains various vitamins and minerals, such as iron, potassium, calcium, phosphorus, and vitamins A, B1, C, and E. Its inulin content also makes it suitable for managing blood sugar levels, as inulin yields fructose rather than glucose upon digestion.