92 THE BOOK OF RARER VEGETABLES 
of the roots is supposed somewhat to resemble oysters. 
On the continent, especially in Spain, the roots are 
cultivated in the same way as the Scorzonera, and are 
considered to be quite as good. The leaves and stalks of 
the plants are also eaten as Cardoons by the people of 
Salamanca, but they should be weil grown to be equal to 
the Cardoon. The flowers also are used for various 
purposes, one being for the adulteration of Saffron. This 
variety is biennial and easily cultivated, and may be in- 
creased by division or grown from seeds. If the latter, they 
are best sown in the early spring and when large enough 
transplanted into deeply dug land, as though the plant 
will thrive in almost any soil when grown for use as a 
vegetable, it repays good culture and should be planted 
in ground that was well manured for a previous crop, as 
if recently manured the roots fork or split up badly. 
Seed is best sown in March or April in rows 2 feet apart 
and the plants thinned to 1 8 inches apart in the row. 
The roots will be ready by the autumn, and may be lifted 
and stored or left in the soil and used as required. 
To Cook Scolymus 
The roots may be cooked in any of the ways in which 
Salsify is cooked. See the recipes given in “The Book 
of Asparagus.” 
