Scorsonere. Haferwurzel.

No. 1391. - This is a hardy, perennial plant. The root is tapering, slender and about one foot in length and an inch in diameter across the crown; the skin is grayish-black in color, and coarse. It is 21 cultivated exclusively for the roots, the flesh of which is white, tender, sugary and well flavored. Before they are cooked the coarse outer rind should be scraped off and the roots soaked for a few hours in cold water to extract their bitter flavor. Prepare them for table use, the same as parsnips or as oyster plant are prepared.

Culture

No. 1392. - It is cultivated in the same way as carrots or turnips, being sown in April in the Southern States, or in July or August in the North, as the plants are liable to flower and run to seed, which impairs the value of the roots. Sow them fifteen inches apart in drills and half an inch deep. The roots will be ready for use in October. If required for use during winter, store them away the same as oyster plant.