Herb: Spanish Salsify
Latin name: Scolymus hispanicus
Edible parts of Spanish Salsify:Root - raw or cooked. Fleshy. As good as scorzonera. The root has a sweet flavour, it makes an excellent vegetable though it is rather low yielding. The roasted root is a coffee substitute. Young leaves and leafstalks - blanched and used in salads. The flowers are used to adulterate saffron (Crocus sativus) as a food colouring.
Description of the plant:
(3 1/4 foot)
Habitat of the herb:Sandy places on cultivated and uncultivated ground.
Propagation of Spanish Salsify:Seed - sow spring or autumn in situ
Cultivation of the herb:Sandy places on cultivated and uncultivated ground.
Medicinal use of Spanish Salsify:None known
Known hazards of Scolymus hispanicus:None known
Plant information taken from the Plants For A Future.