Kristens Flowers

Are doing nicely

 

New to me Ziggy, what is it please?
Jenny

 

If I get it wrong, Kristen slaps me, but I think its Salsify.

He sent me some roots to experiment with a few years back.

 

I believe you eat the long white tap root of salsify don't you?
Only had it once - maybe 40 years ago in a Paris restaurant called "La Thermometre" . It was an amazing taste as I remember. A pretty thing when grown for its flowers though,
Jenny

 

SLAP!

 

Harder kristen..harder!x

 

That was it, Scorzonera

 

I knew that a good, sharp, slap was all that was needed to get those grey cells running again Zigs

Best not to get anything wrong with Jooz though, or I reckon she'll lay you out cold mate!

 

Both begin with "S" and have edible roots see, easily confused at my age

 

But ... Salsify needs eating in the first year, and the roots are pathetically thin IME ... whereas Scorzonera can be left to fatten up for following years

 

Always learning - here on GC,
thank you...
Jenny

 

They both below to a group of things I have grown once, tried, and not bothered again. Some people clearly love them though ...

Salisfy - very thin roots, fiddly to prepare, roots turn black after preparation so need dealing with promptly.
Scorzonera - were too thin too, better left until second year, then hard to get rid of!
Asparagus Pea - marvellous mouthful of nothing

What else?

 

Actually FC, it was a very good but posh restaurant. Also remember having an amazing crepe Suzette prepared at the table and a skilled waiter who peeled my pear and orange segments for me too...
Jenny