PARSNIPS AND SALSIFY 177 



They are a most satisfying spring surprisie, 

 ready for use just as soon as the snow has melted 

 over the row and the ground is thawed enough 

 to penetrate with the garden spade. At that time, 

 the flavor and texture are prime, a most appe- 

 tizing change after the long winter diet of cellar- 

 stored roots. In the very early spring until 

 growth starts, the texture of these ground-stored 

 roots is crisp and firm and their flavor fresh and 

 fragrant. After the growth of new tops begins, 

 the roots lose flavor and soon become lean and 

 limp and tough and stringy, for the starch that 

 made crisp firm roots has gone into green tops. 

 Therefore, begin digging very early. Dig just 

 enough for one meal or what you intend to cook 

 immediately, as wilted roots are flavorless. Pre- 

 pare them for cooking straightway. Salsify roots 

 become dark after peeling. As fast as they are 

 scrubbed, they should be placed in water to which 

 has been added a little vinegar and some flour. 

 That will keep them white. 



These roots with the oyster flavor are especially 

 nutritious and healthful, even medicinal, a real 

 remedy for indigestion. The medicinal value is 

 said to be in the thick milky juice that exudes 

 from the surface as soon as the skin is broken. 

 This waste may be prevented by a sort of blanch- 

 ing, parboiling before peeling or scraping the 

 roots. Both of these varieties of roots may be 

 prepared in the same way. Merely scrub them 



