I have grown scorzonera for years and only recently discovered that if you
parboil for a few minutes, you can peal the roots so much easier. I used
to peal them raw and cut away the outer skin (which can be thick). Now it
works just to scrape off the black skin of the parboiled veg. So much less
waste and the sticky scorzonera milk (like glue) does not get you either!
I use my scozonera as a perenial. I replant the top inch of a root
(sometimes subdevide it) every year.
What an awesome vegetable it is.
Does anyone eat the leaves? I have tried them raw and they are ok.
Sweet even.
Perhaps there are recipes for cooked scorzonera?
It seems that every part of the plant is edible but limited info about the
leaves and stem is available.
Have you any more info?
Thank you
Brian White
BC Canada