Domestic Encyclopædia (1802)/Scorzonera

SCORZONERA, the Common, or Scorzonera Hispanica, L. an exotic plant, which has long been raised in British gardens for culinary purposes, and especially as an ingredient in soups, on account of its palatable and nourishing roots.—It is propagated by seeds: the plants should be carefully thinned, and cleared from all weeds; for, otherwise, they will never attain any considerable size.

The root of the scorzonera ought, before it is boiled, to be deprived of its black rind, and immersed in cold water for half an hour: thus, its flatulent effects will be greatly prevented, and it will also become less bitter.