‘ 
SUCCULENT ROOTS AND THEIR USE AS FOOD. 5 lb 
As regards composition, parsnips are much like the other roots 
and tubers, but contain rather higher quantities of cellulose, par- 
ticularly in the core, which becomes stringy and woody when the 
roots are old. How much of the total nutritive material is lost in 
boiling is not definitely known, but it is commonly thought to be 
considerable. The amount is doubtless affected by the same condi- 
tions as were noted with carrots. 
SALSIFY. 
The name “ salsify ” is applied to three distinct vegetables; the 
common white salsify (Zragopogon porrifolius), known also on 
account of its flavor as oyster plant or vegetable oyster, black salsify 
(Scorzonera hispanica), the Schwarzwurzel of the German, and the 
so-called Spanish salsify (Scolymus hispanicus). The first of these 
is very commonly grown in the United States, and black salsify is 
also grown to a limited extent, while Spanish salsify is seldom cul- 
tivated. Both common salsify and black salsify closely resemble the 
other succulent roots used as food in general character. One dis- 
tinction, however, is that the principal carbohydrate stored in black 
salsify is inulin rather than starch, and so this vegetable has some 
reputation for use in the diet of diabetics. Since the salsifies are not 
injured by mild frosts, they may be left in the ground until late 
winter or early spring. 
RADISHES. 
The radishes most commonly grown in the United States are the 
small ones with red exterior and white flesh, although white and 
dark-purple varieties and larger kinds are also well known. Though 
formerly red radishes were a typical spring or early-summer vege- 
table, they are now so commonly grown under glass that they are 
available all winter in large markets. To be at their best, rad- 
ishes should be eaten before the roots are fully mature and should 
be very fresh. Besides losing their crispness, they become sweeter 
in taste if they are kept long after they are gathered, owing to the 
action of a ferment or enzym normally present which changes part 
of the radish starch to sugar. Similar enzyms are found in beets, 
carrots, etc., but in these vegetables the action is less marked. 
As will be seen from the figures in the table (p. 3), young radishes 
contain even more water than turnips. (See also fig. 1, p. 5.) The 
characteristic pungent flavor is due to organic compounds containing 
sulphur, similar to the essential oil in mustard. MRadishes are so 
succulent and tender that they are doubtless well assimilated, though, 
as far as can be learned, their digestibility has not been studied. It 
is frequently said that they are productive of digestive disturbances, 
but such disturbances are by no means general, and when they occur 
