Scorzonera hispanica
Scorzonera is not much grown in this country, but as it is prized on the
Continent, it might be introduced to many English tables with advantage.
The main point in the cultivation is to obtain large clean roots, for
carelessly grown samples
will be small, forked, and fibrous. Trench a
piece of ground, and mix a good dressing of half-rotten manure with the
bottom spit, taking care that there is none in the top spit. Make a nice
seed-bed, and sow in the month of March in shallow drills fifteen inches
apart, and as the plants advance thin them until they stand a foot apart
in the drill. Keep the crop clean, and it will be fit for use in
September. Lift as wanted in the same manner as Parsnips. Seed may also
be sown in April and May.
To cook the roots they must first be scalded, then scraped and thrown
into water in which there are a few drops of lemon juice. Let them
remain half an hour; boil in salted water in the same way as Carrots
until quite tender, and serve with white sauce. If left to get cold they
can be sliced and fried in butter to make a good side dish.
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