Scorzonera (or black salsify)

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Purslane - for salads in winter or summer

The two types of purslane are quite distinct. Winter purslane or miners' lettuce, Montia perfoliata, is a tough, cold resistant salading for growing in the open to crop from October until spring. Summer purslane, Portulaca oleracea, is a succulent, half hardy annual grown for use throughout the summer.

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Unusual Vegetables: Scorzonera (or black salsify)

Salsify and scorzonera are almost invariably linked together in books and seed catalogues although they are actually quite distinct. There is, perhaps, some justification for this in as much as they are the only two commonly listed vegetables in the daisy family, the Asteraceae, that are grown for their roots.

They can also be easily confused when growing as they both have upright, undivided leaves - but those of scorzonera are relatively broad, those of salsify narrow.

The flowers and roots, too, are different. Scorzonera has yellow flowers, while those of salsify are purple. And below ground scorzonera is black skinned (although white inside) with long, more or less parallel sided roots, salsify, however, has pale skinned roots shaped like a very small parsnip.

Scorzonera is easy to grow, although it needs a long growing season. However, it is completely hardy and should be sown as soon as the ground is sufficiently warm and dry in March, to be harvested from October onwards (like parsnips it benefits from being frosted). The roots can be left in the ground until needed. Sow the long, thin seeds in drills 'A-inch (1 cm) deep spacing the rows 8 in (20cm) apart. Thin the young plants to around 4 in (1 Ocm). On cold, heavy soils the ground should be warmed and dried by covering it with cloches some three weeks before sowing. A deep soil is essential, preferably deeply worked and stone free -although scorzonera does not fork as easily as salsify.

The plant is generally untroubled by pests of disease - a good crop for organic growers! However, early sowings may run to seed in hot dry summers. So, while a March sowing will usually give best results, growers in hot dry areas might be well advised to delay sowing until April. If a really hot, dry summer is predicted a May sowing will normally produce an acceptable crop.

There is little choice of cultivars, 'Black Russian' is the only one commonly available. The plant does not seem to have attracted the attention of plant breeders - a pity as trouble free vegetables are always needed.

Scorzonera is a wild plant of dry fields and woodland edge habitats across southern Europe, from Portugal into Russia and even Siberia. It appears to have been introduced to Britain in the late 16th century.

In the kitchen the roots are best scrubbed and cooked in their skins. The skins can easily be removed under a cold tap after cooking. If, however, the roots run up to seed do not despair. The young flower buds can be steamed or lightly boiled and served like asparagus. Or, as was recommended by the famous French chef Boulestin, they can be used in omelettes. But do remember to use young flower buds if you are tempted! The leaves can also be used, blanched in early spring (earth them up as the young shoots develop). Steam them and serve them as a snack on buttered toast.

Finally, in mediaeval Britain, young, tender roots were candied - presumably using the same process as you would for candying angelica.

This article originally appeared in the Members Bulletin, the journal of the National Vegetable Society, which is sent quarterly to members. You can Join the National Vegetable Society here

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