Skorzonerais a relatively little known root vegetable with valuable nutritional properties and interesting taste qualities. It can be harvested quite late and is well stored, making it a valuable supplement to the winter diet. Learn about the numerous possibilities ofusing scorzonera in cooking and natural medicineand learnhow to grow scorzonera in Polandso that this vegetable has the best taste and retains its nutritional values.
Skorzonera (Scorzonera hispanica)
Skorzonera - properties
Skorzonera(Scorzonera hispanica) is a plant belonging to the Asteraceae family, native to Southern and Central Europe, also found in the Caucasus. The first mention of the use of scorzonera dates back to the 10th century in Spain, then it spread in France in the 16th century. In Poland, it is still quite little known and rarely cultivated.
The edible part of scorzonera is primarily its root , although young leaves are also used in the kitchen. The root of scorzonera has a high energy value (about 86 kcal per 100 g). The most important ingredients of fresh root mass are mainly sugars (including inulin), protein, fat, fiber and vitamins: C, B1, B2 and PP. Scorzonera is also rich in the mineral s alts of potassium, sodium, calcium, phosphorus, magnesium and iron.
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In addition to the nutritional properties of scorzonera, its taste is also worth appreciating , which is nutty when cooked and resembles the delicate taste of asparagus.That is why scorzonera is often called winter asparagus (this name is also related to the date of its harvest). Thetaste properties of scorzoneraare due to large amounts of glycosides: coniferin, inulin, asparganine, arginine, histidine, choline and lactcine. "
Scorzonera - application
Extensive use of scorzonera in the kitchenhas to do with the various possibilities of preparing its roots. They can be served fresh, boiled, frozen or pickled.Scorzonera is not only a very tasty vegetable, but also easy to digestOften scorzonera is used to prepare soups and salads. Cooked roots can be served with sauces (e.g. Béchamel sauce), baked with cheese or tomatoes, etc.
As previously mentionedthe use of scorzonera is not limited only to its roots . Young scorzonera leaves are also used in salads and salads. Some people also appreciate the yellow scorzonera flowers with which they decorate salads or add them to omelets.
The high content of glycosides in the roots allowsto use scorzonera in the treatment of many diseasesScorzonera is used in various diseases of the digestive system. Due to the significant amount of inulin, it is also recommended for diabetics. Skorzonera lowers blood cholesterol levels, stimulates the development of probiotic intestinal flora, relieves stomach pain.
Roots scorzonera
Skorzonera - cultivation in Poland
Skorzonera has quite exorbitant cultivation requirementsbut fortunately it is frost-resistant, so it does very well in the Polish climate. Requires a sunny position with moderate humidity. Skorzner doesn't like extremes. Both excess water and drought will harm it. The only time when more water should be supplied is mid-June to the end of August, when the roots grow thicker.
The soil for the cultivation of scorzonerashould be not too heavy, sandy loam and rich in humus, with a pH of 6.5 - 7.5. The roots are quite brittle and long, so grown in too heavy, clayey soil, they will break during harvesting.
Cultivation of scorzonera is best donein places where plants are fertilized with manure (scorzonera is grown in the second year after manure). In spring, before sowing scorzonera, mineral fertilizers such as Azofoska or Polifoska are applied in the amount of 8 kg / 100m².
Note!If the soil pH is too low, liming is necessary. However, it must not be done in the spring, just before sowing, because the scorzonera does not tolerate it well. Liming the soil for scooters in autumn, in the year preceding sowing.
Scorzonera is grown from sowing seedsThe best sowing date for scorzonera is from mid-April to early May. After emergence of seedlings, they should be thinned to grow every 5-8 cm. Of course, you should also remember to weed regularly so that the scorzonera does not have to compete with the weeds for water and minerals during its growth.
Harvesting scorzonera , due to its frost resistance, may take place later than the harvesting of other vegetables.The optimalharvest date for scorzonera is the end of October(the roots harvested in this period have a smooth skin and white flesh), although if the weather permits, this vegetable can also be dug up in November or even later. If the soil is dry, it is worth watering the scorzonera beds 2 days before harvesting, which will make harvesting much easier. After digging up the plants, trim the leaves 1 cm above the root tip. Thescorzonera prepared in this way is stored in the cellarin moist sand. Recommended air temperature is approx. 1 ° C.
Good to know!Roots are very brittle and break easily during harvesting. If their fragments are left in the ground, new plants may grow from them the following year. Therefore, the collection of the roots must be carried out very carefully and the roots should be dug gently so as not to break them.
Katarzyna Marciniak
