Scorzonera

Planted by John several years ago, for the flower more than the root vegetable. We will try a couple of roots later today, cooked in a similar way to parsnip. The flowers are covered in insects and looking beautiful in the vegetable area.

From the internet I see this plant is a native plant of Southern Europe and Western Asia, it has black roots easily cooked in 5-10 minutes. I’m not sure why we haven’t eaten the roots in recent years, I remember John growing them when we lived in Cumbria - a long time ago - memory says it didn’t have a strong flavour.