192 FRENCH MARKET-GARDENING 



SALSAFY AND SCORZONERA 



Salsafy (Tragopogon porri folium] and Scorzonera 

 (Scorzonera hispanica) two members of the Chicory 

 and Dandelion family now find their way into the 

 English markets in small quantities, and are valued 

 chiefly for their long thickish roots. These are white 

 in Salsafy and blackish in Scorzonera. The former 

 is a biennial, and in growth has long narrow grey- 

 green leaves with a whitish midrib, and produces 

 violet flowers. Scorzonera, on the other hand, is a 

 perennial, has broad lance-shaped oblong leaves, and 

 bright yellow flowers. 



Both plants are cultivated in almost precisely the 

 same way, and if the soil has been deeply dug and 

 well manured in advance, nice shapely roots are 

 produced. In March or ApriJ the seeds are sown in 

 shallow drills about a foot apart. When the seedlings 

 are about 2 in. high, they should be thinned out 

 about 4 in. apart. During the season growth is 

 encouraged by frequent hoeings and copious supplies 

 of water, especially in hot, dry weather. This will 

 prevent the Salsafy plants running to seed, and 

 thus failing to produce roots. 



About October the roots are lifted, and if stored 

 in sand or dry soil will remain fit for use during the 

 winter months. As Scorzonera is a hardier plant than 

 Salsafy, its roots may be left in the soil, giving pro- 

 tection if necessary from severe frosts with litter, etc. 



For market purposes the roots of both Salsafy and 

 Scorzonera are tied up into neat bundles. They are 

 used in a boiled state, and those of Salsafy are popu- 

 larly known as " Vegetable Oyster." 



