"Cat(h)" wrote in message
ps.com...
Over the last two week ends, I have been back in the garden tidying
and preparing for later planting.
One of the jobs was to remove plants which were abandoned to the very
wet (and mucky) winter by this here fair weather gardener.
I had 1/2 a row of salsify still in the ground, and figured though
they probably would be terribly woody by now, it might just be worth
cleaning out the roots and seeing what could be salvaged. Well, after
nearly 10 months in the ground, including the entire winter, they are
still quite delicious.

Kewl!!!
Are these the parsnip shaped yokes? I have seen pictures but never in the
flesh so to speak.
How do you cook them and how did you grow them?
I have eaten what were called Schwartzwurzel (black root) in Germany which
are alslo sometimes called Salsify and which I would like to grow but they
sound fussy. They have long snake like black roots. The parsnip shaped
ones are easier to grow I think but I have never tried to grow either.

Des


P.S. I ordered jerusalem artichokes from Dobies and assumed they had
forgottten or would not deliver to Ireland but the parcel arrived today. 20
tubers; so here goes.


I still have half a row of kohlrabi to tackle, and I am wondering
whether to chuck those directly onto the compost heap - they too have
been in the ground for the last 10 months or so...

Cat(h)