Scorzonera

Scorzonera is a genus of flowering plants in the family Asteraceae, subfamily Cichorieae. The genus comprises several dozen herbaceous species native to Europe, western Asia, and North Africa, typically occupying meadows, grasslands, and open disturbed habitats. Plants are usually perennial or biennial, with a basal rosette of leaves and upright flowering stems. Like other members of Cichorieae, their flowers are heads of ligulate florets, usually yellow, arranged in flat-topped inflorescences.

The best known species is Scorzonera hispanica, commonly called black salsify or scorzonera. It produces a long, dark-skinned root that, when peeled, reveals pale, tender flesh and a mild, slightly nutty flavor. The root is cultivated as a root vegetable in Europe and parts of Asia and is often prepared by roasting, boiling, or puréeing. Leaves of some species are edible as greens, though this use is less common.

Other Scorzonera species are grown locally as ornamentals or forage but are not widely cultivated for food. They generally prefer deep, well-drained soils with full sun and are adapted to cool climates. Many species require a long growing season; some are tolerant of poorer soils and can self-seed in suitable habitats.

Taxonomically, Scorzonera belongs to the tribe Cichorieae within Asteraceae. The genus is distinguished from related root crops by its characteristic milky sap and its rosette-leaved habit, with ornamental or culinary potential alongside its ecological roles in native plant communities.