Scorzonera—Scorzonera hispanica L.
This document introduces scorzonera (Scorzonera hispanica L.), also known as black salsify or viper’s grass, a root vegetable native to Spain. It describes the plant’s physical characteristics, cultivation methods suitable for Florida, and its culinary uses. Though not widely grow...
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| Language: | English |
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The University of Florida George A. Smathers Libraries
2003-05-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/139849 |
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| _version_ | 1850066921826811904 |
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| author | James M. Stephens |
| author_facet | James M. Stephens |
| author_sort | James M. Stephens |
| collection | DOAJ |
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This document introduces scorzonera (Scorzonera hispanica L.), also known as black salsify or viper’s grass, a root vegetable native to Spain. It describes the plant’s physical characteristics, cultivation methods suitable for Florida, and its culinary uses. Though not widely grown in the U.S., scorzonera is valued in Europe for its edible black-skinned roots with white flesh and oyster-like flavor. The document outlines planting guidelines, optimal growing conditions, and preparation techniques, including boiling to remove bitterness. Original publication date May 1994.
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| format | Article |
| id | doaj-art-0afc3df2bac84e00a90770d8de3a0099 |
| institution | DOAJ |
| issn | 2576-0009 |
| language | English |
| publishDate | 2003-05-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-0afc3df2bac84e00a90770d8de3a00992025-08-20T02:48:34ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092003-05-012003510.32473/edis-mv131-1994Scorzonera—Scorzonera hispanica L.James M. Stephens0University of Florida This document introduces scorzonera (Scorzonera hispanica L.), also known as black salsify or viper’s grass, a root vegetable native to Spain. It describes the plant’s physical characteristics, cultivation methods suitable for Florida, and its culinary uses. Though not widely grown in the U.S., scorzonera is valued in Europe for its edible black-skinned roots with white flesh and oyster-like flavor. The document outlines planting guidelines, optimal growing conditions, and preparation techniques, including boiling to remove bitterness. Original publication date May 1994. https://journals.flvc.org/edis/article/view/139849Scorzonera |
| spellingShingle | James M. Stephens Scorzonera—Scorzonera hispanica L. EDIS Scorzonera |
| title | Scorzonera—Scorzonera hispanica L. |
| title_full | Scorzonera—Scorzonera hispanica L. |
| title_fullStr | Scorzonera—Scorzonera hispanica L. |
| title_full_unstemmed | Scorzonera—Scorzonera hispanica L. |
| title_short | Scorzonera—Scorzonera hispanica L. |
| title_sort | scorzonera scorzonera hispanica l |
| topic | Scorzonera |
| url | https://journals.flvc.org/edis/article/view/139849 |
| work_keys_str_mv | AT jamesmstephens scorzonerascorzonerahispanical |