[Cheshire Phill]

Hi all:

This year I'm making a bit of space for a few "less grown" vegs, mainly roots.

Have the seeds and am getting ready to attempt:

Scorzonera/Salsify/Hamburg Parsley/Celeriac, Florence Fennel and Kohl Rabi.

Anyone got experience/tips with any of these? Will only be doing a few of each (small row of <=10), as am not sure how much I'll like any of 'em.

But variety is the spice of life!!

Phill 

[viettaclark]

Make sure your soil isn't too rich with nitrogen. I learnt the hard way last year and my celeriac and swede had fantastic foliage and no root!!!
I think it's potassium you need.

[Kristen]

I've grown Scorzonera & Salsify - I wasn't "wowed" compared to Parsnips - much less root (per unit of planting area) and nothing special in the flavour, more fiddly to prepare.

But others will tell you I'm a complete heathen!

Might be worth growing Scorzonera in an area where you can leave them in for a second growing season before harvesting.

We grow Celeriac and lie them. Need a long growing season.

We like Kohl Rabi - particularly in a mixed salad with Beetroot (cook and dice the Beetroot, dice the Kohl Rabi raw, add some horseradish source / yoghurt). They grow quite quickly.

Not had much luck with Florence Fennel - more seems to bolt than grows to be harvestable. Lots of small successional sowing may be the answer.

[JayG]

I've grown salsify and agree with Kristen.

Ditto Florence Fennel, so I'm not much help am I? (anyone who has grown it successfully please please tell us the secret as I think it's a great-tasting veg which is always quite expensive in the shops.)