scorzonera

The genus Scorzonera contains about 175 species.

Salsify, scorzonera: grow as parsnips.

However in modern times it has tended to be replaced by Spanish salsify ('Scorzonera hispanica') as a cultivated crop.

Scorzonera tau-saghyz produces rubber.

Other secondary metabolites reported from the genus Scorzonera encompass caffeoylquinic acids, coumarins, dihydroisocoumarins, lignans, stilbenoids, and triterpenoids.

Scorzonera tau-saghyz is a species of Scorzonera of interest as a source of latex suitable for making natural rubber.

Flavonoids found in Scorzonera include apigenin, kaempferol, luteolin, and quercetin as well as derivatives of luteolin and quercetin.

Harvest Brussels sprouts, cabbage, carrots, celeriac, chicory, endive, kohlrabi, leeks, parsnips, salsify, scorzonera, swede, turnips and winter spinach.

Though generally called salsify in this country (along with a host of folksy aliases), this intriguing root - of the genus Scorzonera - is, properly speaking, not salsify at all.

Heligan does not limit itself, of course, to common vegetables; it grows salsify and scorzonera and parsley root, cardoons and borecole and sea kale, all highly valued a century ago but now largely ignored.

Clam broth scented with rosemary is the bright idea behind the grilled daurade, and caramelized scorzonera, or black salsify, is the surprise guest on a plate of crisp halibut with braised chard and asparagus.

It offers everything from baby eggplants to Asian vegetables, unusual greens like golden purslane and miner's lettuce, a golden rutabaga called York and, for the truly intrepid, scorzonera, a long skinny black-skinned, white-fleshed root that tastes like oysters.

The young shoots of purple salsify can also be eaten, as well as young leaves Other species are also used in the same way, including the black or Spanish salsify, 'Scorzonera hispanica', which is closely related though not a member of the genus 'Tragopogon'.

As is indicated by its binomial name, it is generally thought to have spread to the rest of Europe from Spain, but the first mention of the vegetable by a Western writer came from Leonhard Rudolf, who reported seeing scorzonera at the market of Aleppo in Syria, in 1575.