Herb: Spanish Salsify


Latin name: Scolymus hispanicus


Family: Compositae



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:



Plant:
Biennial/Perennial


Height:
100 cm
(3 1/4 foot)

Flowering:
August

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.