Scurzonera – a biennial plant of the aster family (or composite), native to Central and Southern Europe, valued for the rich composition of the root crop and its healing properties.
The root of scurzonera is characterized by a high content of dry matter (from 9% to 31%), sugars (3–10%) and protein (over 40%). It contains a significant percentage of inulin – about 10%, as well as pectic compounds, asparagine, levulin and other biologically active substances. The mineral profile includes potassium (≈320 mg), magnesium (≈23 mg), calcium (≈53 mg) and iron (≈3.3 mg) per 100 g of product. The vitamin composition is rich in vitamin E (6 mg), vitamins B1, B2, C, carotene and dihydroascorbic acid.
These components make scurzonera useful for obesity, atherosclerosis, rheumatism, gout, diabetes and as a dietary product. In folk medicine, the plant is used as an antidote for snake bites, for infectious diseases, heart diseases, eye diseases, kidney diseases, gastritis and even esophageal cancer.
Scurzonera grows on fertile, deeply loosened, non-acidic soils – loamy, carbonate or clay. Seeds are sown in April or under winter, burying 2–3 cm and leaving 20–25 cm between rows. After the appearance of 3–4 leaves, plants are thinned to a distance of 5–8 cm, and then fed with ammonium nitrate or manure slurry.
Harvest is carried out in autumn when root crops reach a mass of 60–70 g and a length of 30–40 cm. Roots are carefully dug out, cleaned of soil, rinsed with boiling water (2 hours) to remove milky sap, then tied into bundles and stored in a cool place, covered with wet sand. When stored correctly, root crops retain their taste – sweet, vanilla aroma.
Young leaves and flowers of scurzonera are also edible: they are used in salads, soups and marinades, giving dishes a light nutty flavor. Roots can be cooked like asparagus, baked in dough or added to dishes to enhance flavor and health benefits.
Thus, scurzonera is not only a tasty and dietary product, but also a powerful medicinal plant with a wide range of beneficial properties.
