Castellazzo Bormida Scorzonera

As for the beet, the edible part of scorzonera is the cone-shaped root, from 20 to 30 cm long and with a white-yellowish color. The plant, with green-gray rosette leaves, is cultivated in the most permeable soils of the area of Casalcermelli and requires particular care, because the elimination of infesting plants is carried out manually.
Sowing takes place in spring, the gradual harvest begins in autumn-winter. The roots are preserved for no more than two months in the fridge at temperatures around zero and humidity between 90 and 95%. Prepared for sale directly in agricultural holdings, scorzonera is sold in crates.