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I decided to be brave and sowed some of these a few weeks ago, haven't done very well at all, so far I have only two plants left. There are instructions for these on Simon Hickotts growing weird vegetables book. Wish I had of got my hands on this first. I will just have to try again..
Also for cooking them .The silver spoon cookbook says TO prepare cut of both ends, scrap off skin and cut the flesh into short pieces or leave whole. boil them in lightly salted water with vinegar or lemon juice for 30 minutes
Its recommends scorzonera with horseradish, scorzonera with anchovies and scorzonera fricassee
Well, I dug mine up, and they weren't a bad crop! They were longer than my spade, so half of them are still in the ground.
Peeled the skin off, chopped and simmered for half an hour. The sap is very sticky, a bit like slug mucus.
Taste: nothing much. But then I only have half me taste buds, anything less than a chilli tends not to register
The ones I have, scorzonera máxima, I sow them in May and I harvest them in November. I'd say they taste like nuts. I chop them and I add them in salads. They have a "special" flavour and I do not think they are everybody cup of tea... If you never tried them, sow only a few. I don't think they will do well in a container and, in the allotment, like carrots, they need loose soil. I build a a couple of wee boxes with plywood, like a tiny and high raise bed to grow carrots and scorzonera. I protect the boxes with enviromesh.
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