Herb latin name: Scorzonera papposa
Edible parts of Scorzonera papposa:Root - cooked. Young leaves and young shoots - raw or cooked. Flowers - raw.
Description of the plant:
(11 3/4 inch)
Habitat of the herb:Limestone screes and slopes, fields, 300 - 1800 metres in Turkey.
Propagation of Scorzonera papposa:Seed - sow spring in the greenhouse. Prick out the seedlings as soon as they are large enough to handle into relatively deep pots to accommodate the tap root. If growth is good, plant out in early summer, other wise grow them on in the greenhouse for their first winter and plant them out in late spring of the following year. Division in autumn or as growth commences in spring. Larger divisions can be planted out direct into their permanent positions. We have found it best to pot up the smaller divisions and grow them on in a lightly shaded position in a cold frame, planting them out once they are well established in the summer.
Cultivation of the herb:Limestone screes and slopes, fields, 300 - 1800 metres in Turkey.
Medicinal use of Scorzonera papposa:None known
Known hazards of Scorzonera papposa:None known
Plant information taken from the Plants For A Future.