Scolymus 293 



used in the same way as salsify. It is little known in this country, 

 but it is a good addition to the home garden. History by Sturte- 

 vant in Amer. Nat., July, 1890, p. 643. 



SCOLYMUS, OR SPANISH SALSIFY 



Cultivated like salsify, and the roots used for the 

 same purposes. Fig. 70. 



"A vegetable that promises to be of considerable value in 

 this country, if once generally introduced, is the so-called Span- 

 ish salsify, a native of southern Europe. I have grown this for 

 two years. It makes a root much like salsify, except that it is 

 much lighter colored and considerably longer. Its flavor is less 

 pronounced than that of the salsify, but when carefully cooked 

 it possesses a very agreeable quality which is somewhat inter- 

 mediate between that of the salsify and parsnip. It is adapted 

 to all the methods of cooking employed for those vegetables. 

 The particular value of the vegetable, aside from affording a va- 

 riety in the kitchen garden, is its large size and productiveness 

 as compared with the salsify. We raise almost twice the crop 

 upon a given area than we can secure from salsify, and no 

 doubt it could be sold for that vegetable in the general market. 

 The seeds are much easier to handle and sow than those of the 

 salsify. It is sown and cultivated in exactly the same manner 

 as that vegetable, and can be dug either in the fall or spring. 

 Fig. 70 shows a good root. Perhaps the greatest disadvantage of 

 the plant is the very prickly leaves, which may make it un- 

 pleasant to handle. But on the whole, it is worth introduction 

 into American gardens. Seeds are offered by some American 

 seedsmen. 



"Spanish salsify (Scolymus Hispanicus) is closely allied to 

 the cardoon and artichoke, and its young leaves are sometimes 

 bleached and eaten like cardoons." Bailey, in Bull. 37, Cornell 

 Exp. Sta. (1891). 



