Salsify and Scorzonera

I have grown scorzonera in fact i`m still growing it as a few pieces of root were left and it grows like a dandelion , its a job stopping it ! It`s fiddly to prepare with white sticky sap (like a dandelion) a pleasant delicate taste when baked but i don`t grow it now because of the side effects.

If you have watched the 'bean scene' in Blazing Saddles' you will know what i mean.

I have grown both.  Scorzonera is one of the dandelion family, and it is very difficult to get rid of as it is difficult to dig out the tip of the root which keeps  regenerating.

I keep trying salsify but the roots always fork.  I have tried germinating the seeds in tubes etc. but is nearly always disappointing when I lift it.  I think it needs a deep stone-free soil.  Franchi recommends sowing salsify as late as July, but I have always sown it around May, along with the parsnips.  I have come to the conclusion that  you need to buy fresh seeds each year.

In both cases I have scrubbed and parboiled the roots before removing the skin and then finishing them by browning in butter.  Cooked this way I have not noticed any f***ichoke effect.

Cheers,

Gillie

Scorzonera much easier to germinate than Salsify or Parsnip, which are both "difficult" IME.

Parsnip nice large roots, easy to prepare.

Salsify better flavour than Parsnips (but no doubt that is an arguable point!)

They may have run out, at this time of the year.  Although its a widely-available but little-know plant, so I'm doubtful they had it in.  Pretty sure my seed came from the local garden centre ... but definitely available online (got mine from Suttons FWIW)