What are black carrots: where does it grow and does it really exist?

What are black carrots? From a biological point of view, this is the Spanish scorzonera (Scorzonera hispanica), nicknamed the “black root”. The plant belongs to the Asteraceae family, genus Asteraceae. It has been grown for many years in the southern countries of Europe and Asia. In Russia, black carrots became known several years ago and are gaining popularity in the south of Russia, Western Siberia and the Caucasus.

In terms of biological properties, it is closer to chicory than to carrots. It has been grown as a cultivated plant since the 19th century. In nature it grows as a herbaceous shrub up to 1 m tall, blooming with bright yellow flowers. Black carrot juice has an antiseptic effect and is used as an antidote for snake bites.

Description of black carrot scorzonera

In the photo you can see what black carrots look like. Let's take a closer look at its main characteristics.

Origin and development

The scientific name of black carrots is Spanish goat (Scorzonera hispanica). It is also often referred to as “black root” or “sweet root.” Biologically, it belongs to the Asteraceae family - that is, this crop is absolutely not close to our usual sowed carrots: their relationship is approximately the same as that of an ordinary mouse and a bat, that is, only at the class level.

Biologically, scorzonera is closer to chicory than to carrots . The name stuck with us due to the fact that the growing technology is close to that of carrots, and the root itself externally resembles some varieties of carrots.

This perennial plant originates from southern Europe and southwest Asia. Now it is grown in all European countries, in Russia it is found in the south of the European part, in the Caucasus and Western Siberia.

The plant has been grown as a vegetable crop since around the 16th century , although it was used in folk medicine even earlier: according to one hypothesis, the word “scorzonera” comes from the Spanish “escorzon” - snake venom, because it was believed that the juice of this root is an antidote for snake bites .

Chemical composition and beneficial properties

Scorzonera root is rich in vitamins (primarily C and group B), calcium and iron. It does not contain beneficial carotene, which is responsible for the orange color of ordinary carrots, but it contains many other unique substances:

1. Inulin is a polysaccharide that helps normalize cholesterol levels in the blood.
2. Asparagine is an amino acid involved in the body’s synthesis of proteins, and most importantly, it binds ammonia formed in metabolism.
3. Levulin , involved in regulating blood sugar levels.

Due to its rich chemical composition, black carrots are recommended as food for people with anemia and vitamin deficiency. In addition, it supports the immune system well, and therefore can be used to prevent influenza and ARVI. Despite the sweet taste, it does not increase glucose levels, and therefore is recommended to be included in the diet for people suffering from diabetes.

Important! Scorzonera has no contraindications, but individual intolerance and allergies are possible. Therefore, if you are trying it for the first time, start with a small piece.

Features of application

After peeling the black skin, the white flesh of the scorzonera can be eaten raw or added to various salads. In addition, it is added to soups, lightly boiled or fried in vegetable oil - in this case it makes an excellent side dish for meat or fish.

It is believed that it is undesirable to stew scorzonera - this kills its characteristic taste . But some cooks also add stewed black carrots to their dishes. Scorzonera is also actively used in the preparation of soft drinks, jellies and marmalades - mainly the juice is used, which gives the finished product a characteristic purple hue.

Scorzonera is used in folk medicine as an anti-inflammatory and tonic .

Important! Young and not yet hardened leaves can be used for food, but picking them is still not recommended. Scorzonera does not have deciduous varieties, and cutting off the tops leads to the fact that the root will grow thinner and smaller. However, when breeding silkworms, black carrot leaves are used to fatten them.

Ripening period

The ripening time for scorzonera depends on the purpose for which it is grown. In the case where it is eaten, one season is enough. Root ripening time :

• about 100-120 days for winter cultivation;
• 120-130 – for spring sowing.

If black carrots are grown for seeds , then they are planted before winter or, if the climate allows, they are left to overwinter in the ground: the seeds appear in the second year of cultivation.

Important! Seeds from the second year of cultivation should be used for sowing. If scorzonera produces flower stalks in the first year, it is not recommended to sow them: the root will grow hard and bitter, and germination will be noticeably lower. Therefore, in the first year it is recommended to cut off the arrows.

Productivity

With proper cultivation, you can get a yield of approximately 1.5 - 1.8 kg of roots per 1 square meter. m beds .

Disease resistance

There are no specific pests that threaten scorzonera specifically . It can be damaged by aphids and other insects gnawing on leaves. Diseases may include downy mildew.

Characteristics, description of appearance, taste

Since black carrots are asteraceae and not umbelliferous, like sowing carrots, the easiest way to distinguish scorzonera is by the shape of the tops : it has a stem up to 75 cm high, branched and densely covered with leaves. The leaves themselves are green with a bluish tint, oblong, with a large number of veins.

The inflorescences of black carrots are few, solitary, and shaped like baskets. They grow at the end of arrows - flowering branches that usually grow in May-June. The flowers are light yellow, in an ovoid-pointed involucre.

The root is cylindrical, long . Its characteristic feature is a dark purple, almost black rind and light fleshy pulp, used for food.

Scorzonera seeds are large, oblong, vaguely reminiscent of sunflower.

The root has an original taste, reminiscent of a cross between asparagus and sweet radish . In 17th-century France, this plant was even called “the poor man’s asparagus.”

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For which regions is it best suited and what are the climate requirements?

Despite its origin from the south, black carrots are not too demanding on the climate ; they are drought and frost resistant. In deep snow, it can withstand wintering with frosts down to -30°C. Therefore, it can be grown in any region where the duration of the warm period from soil warming up to +4...+5°C and until frost is more than 130 days.

Chemical composition of scorzonera

All varieties of culture are rich in useful micro- and macroelements. The Spanish goat has few nutrients and nutrients, and there are also few vitamins, except E and C.

Calorie content per 100 g is 17 kcal.

Table 1.1 – Macro- and microelements in vegetables per 100 g

Elements	Amount in mg
Phosphorus	84
Potassium	140
Sodium	148
Magnesium	81
Calcium	153
Copper	42 mcg
Zinc	28 mcg
Manganese	250 mcg
Nickel	0.7 mcg
Iron	420 mcg

The root vegetable contains polysaccharides - fiber, inulin, pectin. The protein value of the vegetable consists of the presence of proline, alanine, arginine and other amino acids.

The main advantages and disadvantages of the type

Advantages of black carrots over other root vegetables:

1. Original taste, rich in minerals.
2. Scorzonera is indispensable for diabetics due to the plant levulin it contains.
3. Possibility of eating not only roots, but also leaves.
4. Unpretentiousness. Scorzonera is not too demanding on soil composition and frequent watering, although it does require some care.
5. Pest resistance.

But there are also certain disadvantages:

1. Low yield. From the same area of ​​ordinary carrots you can harvest 4-8 times more than black carrots.
2. Low keeping quality. Unlike seeded carrots, black carrots are absolutely intolerant to damage. A root touched by a shovel must be immediately used for food, otherwise it will spoil in 3-4 days.

Difference from other varieties

It is difficult to compare black and regular carrots: these are plants from completely different families . Scorzonera differs in both taste and appearance.

Beneficial features

Despite its unsightly appearance, scorzonera has many useful qualities. If we compare it with ordinary carrots, then, perhaps, the only thing in which it is inferior to the orange root vegetable we are used to is the complete absence of carotene. At the same time, the composition of the “overseas guest” contains:

• antioxidants, and there are 12 times more of them than in carrots;
• vitamins, groups A, B, C;
• microelements, iron, calcium and so on;
• inulin, which reduces the level of bad cholesterol in the blood;
• fiber, which helps remove waste and toxins from the body;
• biologically active substances that improve the functioning of human internal organs, including the heart, kidneys, and stomach.

Ordinary residents of China, Tibet and other regions of the world where black carrots are cultivated eat them in large quantities. Healers and traditional healers prepare medicinal products from it (infusions, decoctions). Modern pharmacological enterprises also widely use it in the production of various medications designed to get rid of diseases and their symptoms, such as:

• vitamin deficiency, anemia, iron deficiency in the blood, anemia;
• disruption of the heart, kidneys, liver, gastrointestinal tract;
• obesity, in this case the inclusion of dishes with the addition of scorzonera in the daily menu is also indicated;
• diabetes;
• constipation;
• colds, weakened immunity, flu, ARVI;
• decreased visual acuity;
• inflammatory processes in the body;
• high blood pressure and so on.

In the Middle Ages, residents of Mediterranean countries used scorzonera to make an antidote to save a person’s life in case of a bite from poisonous snakes, including the viper.

How and where it is used

The use of scorzonera is divided into two large groups:

• as a food plant;
• as a natural cure for diabetes.

To treat diabetes, the roots are used raw : they can be chewed, or you can, for example, finely chop or grate them and add sunflower or olive oil to make a salad.

As for cooking, black carrots are used:

1. For seasoning soups. In this case, it is cleaned, cut into cubes and added shortly before readiness.
2. As a side dish for meat or fish. Usually, for this, the roots are lightly boiled and added to the main dish.
3. As an ingredient in drinks. Scorzonera juice gives them an original flavor and shade.
4. In raw form - for salads.

Tender young leaves can also be used in salads .

Harm and contraindications

When using for the first time, you should limit your intake of scorzonera to a small amount of the root vegetable in order to check the body’s reaction to the new product. Individual intolerance is the main problem that may arise when consuming the culture. It is not recommended for people with stomach ulcers to eat it. With regular use, a slight laxative effect is possible - this is due to the composition and properties of black carrots.

Black carrots are a little-known crop with a rich, healthy composition. It is very easy to grow, but is in great demand only in the Mediterranean countries and East Asia. It is used to prepare delicious dishes and medicinal potions. Although scorzonera cannot replace traditional medications, it is used rather as an adjuvant.

Features of planting and growing

The agricultural technology of scorzonera is generally close to that used for carrots, but has its own nuances.

Preparing for landing

A peculiarity of black carrots is their low seed retention . They quickly lose their germination capacity, and in the second year no more than a third germinate. Therefore, before sowing, it is better to soak the seeds and move only those that have hatched into the ground.

You can sow scorzonera directly into the garden bed - it does not need seedlings. Before sowing, the bed must be prepared in advance: black carrots love loose soil, so you need to dig as deep as possible.

If possible, you should either dig up two bayonets - in this case, the top layer of soil is temporarily put aside and filled up on top of the dug up lower layer, or you should fill up high beds.

Organic matter is added to the soil in advance:

• for spring sowing - from autumn;
• when sowing before winter - still under the predecessor plant.

Soil requirements

Black carrots grow well on any type of soil , but prefer loose loam, pre-fertilized with a large amount of humus. Scorzonera does not like fresh manure - when it is added, it “dumbs” and begins to branch heavily, losing its taste and quality.

also check the acidity of the soil : black carrots do not tolerate acidity well, so liming should be done if necessary.

The site must be selected based on the following conditions:

• plenty of sun - scorzonera does not like shade;
• elevation - it is better to exclude paths for melt and rainwater to drain and stagnate;
• low groundwater level - if the groundwater level is high, the roots of black carrots may begin to rot.

Predecessors

Scorzonera should not be planted after carrots, celery, spinach, cabbage and tomatoes - these plants have a similar type of root system, so the soil will be poor.

Good predecessors : potatoes, onions, garlic, all legumes. Scorzonera grows well in areas where green manure was previously grown.

Dates, scheme and rules of planting

There are two ways to sow black carrot seeds:

1. In the spring. Sowing is carried out in March - early April, then by autumn the roots will be thick and fleshy.
2. In autumn to winter - at any time until the soil temperature drops below +5°C.

Seeds are sown in rows according to this pattern:

• row spacing – 30 cm;
• embedment depth – 2-3 cm;
• the distance between the seeds is 2-3 cm.

When planting before winter, the bed should be mulched with humus or low-lying peat - this will help the seeds survive the winter.

Seeds germinate within two weeks ; if the soil moisture is insufficient, up to three weeks.

Harvest and storage

Ripe root vegetables are harvested in the fall. You need to dig them up very carefully, because the roots are delicate and can be easily damaged. Preparing vegetables for storage:

• cleansing root crops from the ground;
• discarding damaged specimens;
• cutting off the tops.

It is recommended to collect root vegetables in small bundles of several pieces. You can't wash vegetables. The optimal place for storage is a basement or cellar. Root crops are placed vertically in a box and covered with earth. The room temperature should not rise above +10 °C.

Additional Information! If there is no cellar, you can store the harvest in the garden bed, burying it in the ground and covering it with a layer of about 20 cm of leaves on top.

Although scorzonera is not a carrot, both crops have identical planting rules and agricultural practices. Black root vegetables diversify the diet, add unusual, piquant notes to dishes, and benefit the body.

What difficulties may there be when growing

A gardener who has dealt with carrots can handle scorzonera.

Possible difficulties during cultivation may include :

1. Low seed germination. Already in the second year they are almost unsuitable for sowing. Therefore, only fresh ones should be planted.
2. Excessive soil moisture. Drainage should be done - or take into account the mistake and sow the seeds in a different place next year.

Otherwise, this crop is unpretentious and requires almost no special care in summer.

Nuances of cultivation

Scorzonera is grown like a regular carrot . The plant is resistant to cold and drought, tolerates frosts down to –30°C under deep snow cover.

Seeds germinate at +4...+5°C, but the optimal temperature for rapid germination is +20°C.

The crop grows best in areas with early spring and cool summers , worst of all in areas with late spring and early autumn. In the first year, a lanceolate-shaped rosette and long fleshy roots of black or dark brown color are formed. In the second year, a stem up to 1 m high, flowers and seeds grow.

The growing season is 100-120 days . The plant prefers nutritious, deeply plowed soil after peas, cucumbers, potatoes, and onions.

The soil is prepared in the fall: deep plowing is carried out and fertilized with humus. In spring, the soil is loosened and seeds are sown to a depth of 2-3 cm.

Sowing scheme:

• two-line: the gap between the lines is 25-30 cm, and between the rows - 50-60 cm;
• single-line: the gap between the rows is 45-50 cm.

After 2-3 true leaves appear, the seedlings are thinned out , leaving a gap of 5-6 cm, and then 10-12 cm.

If the plants send out arrows, the flowers are torn off . Weeding and loosening are carried out as necessary. Irrigate according to weather conditions. In hot weather, the frequency of watering is increased; in rainy weather, it is stopped.

Harvesting is carried out in late autumn . The soil is pre-moistened for easy extraction of root crops. Dig with a shovel very carefully so as not to damage the roots. If they are torn off, the product will not be stored well.

Scorzonera overwinters best in the soil and much worse in the cellar . Therefore, some of the root crops are dug up, the foliage is cut off, and the rest is stored in the ground, dug up as needed.

To obtain seeds, black carrots are left in the ground . In the first half of June, flowering begins, which lasts more than 30 days. The seeds ripen unevenly, so the collection stretches over a long period. Seed yield - 20 g/1 m².

Advice from experienced gardeners

Gardeners growing scorzonera share their recommendations :

1. Although it is easiest to sow the seeds directly into the ground, black carrots can also be grown as seedlings. This seriously saves time and allows you to get the harvest earlier. But in this case, the transplant is done carefully and only by rolling it along with a lump of soil.
2. The tastiest roots come from plants sown in spring and not overwintered. Therefore, although black carrots can be left until winter, it is better to remove them before frost.
3. Scorzonera can also be grown as an ornamental plant. Its flowers, although small, have a bright vanilla aroma.

Popular varieties for use

In our country, black carrots are not yet as popular as in other countries. The vegetable crop is grown as an annual, leaving a few plants for the second year to produce their own seeds. Among the varieties, we will consider the most popular ones in the table, where the main characteristic qualities will be indicated. varieties.

Table 1.2 – Varieties and characteristics of scorzonera

Variety	Peculiarities
Sunny premiere	Ripening in 110 days. The dark green leaves are oblong and round in shape. The root is cylindrical, 25-30 cm long, weight 75-80 g. The skin is dark brown in color, the inside of the vegetable is white. Productivity up to 1.8 kg/m2
Overseas delicacy	Ripening in 120-130 days. The leaves are green. Often young leaves are used in dishes for piquancy and uniqueness. The length of the brown, elongated root vegetable is 35 cm, it weighs 100-130 g, with white flesh. Harvest – 2 kg/m2.
Medicinal	Ripening in 120 days. What do “Medicinal” black carrots taste like? The leaf blades are ovate-elongated, the brown conical root is up to 30 cm long, weight - 75-80 g. The white pulp contains a larger amount of juice, reminiscent of asparagus taste.
Gypsy	Suitable for people on a diet and for people with diabetes. The carrot is smooth, 30 cm long. The skin color is almost black, and the flesh is whitish, very juicy with an astringent taste and a taste of sugar.
Russian giant	This variety is considered the most useful. The length of the cylindrical root vegetable is 25-30 cm, weighing up to 100 g. The vegetable is rich in micro- and macroelements, and vitamins.
Black Lisa	The plant has an attractive “appearance” and a small root size: length 25-30 cm, weight – 70-85 g. Most often used for treatment, less often in dishes.
Volcano	This is a new product, it appeared recently and has not yet been fully studied. But consumers note the intensive growth of carrots, excellent storage without rotting, and the delicate taste of the pulp.

Typically, plant seed material is ordered from online stores.

You can see what black carrots look like in the photo.

Variety “Overseas delicacy”:

Variety “Medicinal”:

Reviews of black carrot scorzonera

Let's look at how gardeners respond to scorzonera.

Daria, Izhevsk : “I planted it exclusively for mice - I heard that it scares them away. Since then it has been growing by self-sowing. Sometimes I dig up one or two roots, but I don’t specifically remove them - no one in the family liked the taste.”

Boris, Salavat : “We planted a bag for testing - so while we were driving home from the dacha, along the way we ate the entire harvest raw. A very unusual taste, somewhat reminiscent of oysters.”

Vitaly, Perm : “I sowed it on loam. Everything grew together, but in the fall I couldn’t remove it - all the roots were broken, half of them remained in the ground. Since then I've been afraid to get involved. And so it’s an interesting vegetable, it tastes like a hazelnut.”

Reviews

Black carrots are known to most gardeners under the name “goat” . Few people are involved in growing the crop, so there are few reviews about it. Those who have tried to eat root vegetables speak positively about the culture.

Evgeniy, Kstovo : “Scorzonera, or black carrots, is not one of the popular crops, but I learned about its beneficial properties from my grandmother. Last year I found some seeds in the store and sowed them in the garden. The crop does not cause any particular difficulties in growing. Agricultural technology is standard, as for ordinary carrots. I removed the weeds, loosened the soil crust and watered it. In the fall, I collected part of the harvest and left some in the ground for seeds. Root vegetables have an unusual but pleasant taste. When cutting, a milky juice is released that stains your hands, so you need to wear gloves when cleaning them.”

Larisa, Yelets : “I’ve known about this plant since childhood. We called it “goat” and chewed the young leaves. I recently learned about the beneficial properties of black carrots and plan to try its medicinal properties on myself. The plant has spread in our dacha by self-sowing in large quantities.”

Plant care

When 2-3 leaves appear on the scorzonera seedlings, the bed is thinned out. Leave 5 centimeters between adjacent sprouts. When the scorzonera seedlings grow a little, the rows are thinned out again. Leave 10-15 centimeters between neighboring crops.

Watering

Throughout the summer, scorzonera is watered regularly. The crop needs abundant watering immediately after germination. A bed one meter long uses 5 liters of water. Plants are watered twice a week. In summer, at the time of development and growth of root crops, the crop is watered only during dry periods.

Composition and medicinal properties

As we have already said, the sweet root tastes like radish.

The root vegetable has a unique composition; the following components are present:

• vitamins of group B, as well as A, C, E, PP;
• aspargine;
• inulin;
• zinc;
• potassium;
• phosphorus;
• copper;
• iron.

Due to the high level of inulin, the product is recommended to be included in the diet of people suffering from diabetes.

Other medicinal properties of black carrots:

• improvement of metabolic processes in the human body;
• periodic consumption of the product helps reduce blood pressure;
• anti-inflammatory and anti-cold effects on the body;
• use as an antioxidant;
• improves vision.

In the middle of the last century, people used scorzonera to prepare an effective antidote, which was used against viper bites.

Despite the many beneficial properties, scorzonera has no contraindications for its use. When eating a vegetable for the first time, you must be extremely careful and use the root vegetable in small doses. This is due to the individual intolerance of some people. In addition, when consuming the root vegetable, a laxative effect may occur.

Where does it grow?

1. In nature. The homeland of scorzonera is considered to be Egypt, Pakistan, India and Turkey. There are about 200 varieties and species of scorciera in nature. It grows in meadows and fields, often along roads. Wild varieties are inferior in taste and vitamin composition to their cultivated relatives.
2. Self-grown. Scorzonera became widespread in the 17th - 18th centuries in France, Spain, Germany, and Portugal. The healing properties and taste quickly won the favor of citizens of Western European countries. Reference! Currently, it is cultivated in many countries.
   In America for agricultural needs. In China it is grown for medicinal purposes. Black carrots are rarely found in Russian gardens. This is exotic for us. Few people know how to grow it properly. But, if the necessary conditions for growth are created in the southern regions, it is capable of producing a good harvest.

Disease and pest control

The main diseases that affect black carrots are white, gray and black rot, brown spot and cercospora.

• Plaque on the leaves is gray rot, which can be easily prevented by frequent loosening of the soil or treatment with copper sulfate.
• Curled tops and yellow spots on the tops (black rot, brown spot) are treated with Rovral or nettle decoction by spraying.
• Bordeaux mixture is used to treat cercospora, which can be identified by gray spots.

Brown spot

To repel insect pests, plants are sprayed with a solution of laundry soap or infusion of tomato tops. This is an excellent remedy for moths and psyllids. Nematodes are fought with a stronger remedy - the drug Dekaris.

History of the origin of carrots

Afghanistan is considered to be the birthplace of carrots. It was also believed that it came to Europe in the 10th-13th centuries. But in recent years, the view on the history of carrots has changed somewhat. Scientists have proven that carrots were cultivated approximately 3-4 thousand years ago on the Mediterranean coast. During excavations of an ancient Roman city, an image of a carrot was discovered that decorated the building.

Since that time, the first recipes for carrot salad have come to us. And recently, in the north of Europe, on the lands of what is now Switzerland, in very ancient buildings made of piles, a real petrified carrot was unexpectedly found. So the background of this useful and familiar root vegetable is shrouded in some mystery. The orange carrot we are familiar with was bred in Holland in the 17th century. Now carrots are grown and eaten in every country in the world.

Carrots go well with almost any food: vegetables, cereals, meat products.

Researchers believe that carrots were first grown in Afghanistan, and a wild version of carrots still grows there today. Cultivated varieties of carrots were developed from wild carrots through selective breeding.

In ancient times, carrots were grown not for their tasty roots, but for their fragrant leaves and seeds.

According to ancient sources, carrot root was first used as food in the 1st century. n. e. , and modern carrots were brought to Europe in the 10th-13th centuries. It is known that carrots then had a completely different color: they were yellowish-white or lilac. Orange carrots first appeared in Holland in the 17th century.

People have known about the healing properties of carrots since ancient times, and they were often used not only as a food product, but also as a medicine for various diseases.

Growing conditions

Scorzonera loves fertile, loamy or sandy loam, moderately moist, neutral soil. Requires deep loosening of the soil. Does not tolerate fresh manure. Excess organic matter affects the shape of the roots - they begin to branch.

Planting a crop

Sow scorzonera directly into the garden bed, in the spring, at the end of April, at the beginning of summer or in August - before winter. For spring planting, soaked or slightly sprouted seeds are used. Pre-seed material can be treated in a weak solution of potassium permanganate.

Sow scorzonera seeds as soon as the soil warms up and dries. They germinate at a temperature of 5-6 degrees Celsius. Before the scorzonera shoots emerge, the planting is covered with plastic film on wire arches. When sowing in spring, seeds germinate in 8-15 days

It is important not to delay sowing. The sooner the seeds are sown, the larger the roots will grow.

During summer sowing, the root crops are small, so they are often left in the ground until next spring.

Ripening time

Scorzonera can be harvested for consumption in the summer, and for storage - from the beginning of October. Root crops are usually dug up after the first frost. The ripening period is 120-140 days.

Soil preparation

The soil is dug up and loosened before planting. The digging depth is 35 centimeters. The soil should be loose and light, otherwise the roots will grow crooked. You can add a little peat or sand to the garden soil. For spring sowing, the soil is fertilized with manure in the fall (0.5 buckets of humus per square meter of land). A few days before planting, a little wood ash (310 grams), superphosphate and potassium nitrate (40 grams per square meter) are added to the soil. The culture does not like lime.

Sowing scheme

Scorzonera can be sown in different ways: in rows or in strips. Shallow grooves are made in the ground. In the spring, the seeds are buried 1-2 centimeters into the soil, and in the fall they are buried 3 centimeters. With any method, a passage of 60 centimeters is left every 2-4 rows.

Tape

With the ribbon method, scorzonera seeds are sown in long ribbons. Each such tape can have 2-4 rows. Leave 10 centimeters between adjacent plants in the same row. And the distance between the tapes is 50 centimeters.

Rows

Black carrots are sown in narrow or wide rows. With the narrow-row method, 10-15 centimeters are left between neighboring plants. The distance between rows is 20 centimeters. With the wide-row method, the beds are freer. The distance between the rows is 30-40 centimeters.

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Detailed characteristics of the culture

Other names for this carrot are scorzonera and Spanish goat. But these terms do not provide a comprehensive picture of the appearance of culture. Another thing is the “nickname” black carrots, which very aptly characterizes the shape and color of the root crops. If you look at the photo, you will see that the outline of the vegetable is close to a cylinder, and on the outside the scorzonera crop is colored bluish-black. The inside is white.

In Mediterranean countries, the plant has been cultivated since the 16th century. Kozelets, which is also called sweet root, is especially common in Pakistan, Turkey, and Egypt. Since ancient times, doctors have prepared medicinal extracts from it against viper bites. Today, scorzonera is more in demand in cooking.

The culture belongs to the Asteraceae family. By nature it is a perennial. However, most often the goat is grown as a biennial plant. In the second year of life, carrots bloom for the first time and form seeds, providing planting material for the next season.

Other characteristics:

• the aerial part is dark green, 30-70 cm high;
• the shape of the leaf blades is lanceolate or ovoid;
• large bright yellow flowers exude a pleasant vanilla aroma;
• length of black root vegetables - 15-30 cm, diameter - about 4-5 cm;
• one carrot weighs about 150-200 g;
• tastes like asparagus, radish or radish.

Attention! Scorzonera is frost-resistant. Mulch the bed, and the crop will quietly survive the winter in the ground.