• WordNet 3.6
    • n scorzonera long black salsify
    • n scorzonera perennial south European herb having narrow entire leaves and solitary yellow flower heads and long black edible roots shaped like carrots
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Century Dictionary and Cyclopedia
    • n scorzonera A genus of composite plants, of the tribe Cichoriaceæ, type of the subtribe Scorzonereæ. It is characterized by flowers with involucral bracts of many gradually increasing series, plumose and unequal pappus of many rows, and many-ribbed achenes without a beak and commonly without wings. There are about 120 species, natives especially of the Mediterranean region, extending into central Asia. They are smooth, woolly, or bristly plants, generally perennials, bearing alternate and grass-like or broader and dissected leaves, and rather large long-stalked heads of yellow flowers. The best-known species is S. Hispanica, the black salsify, much cultivated, chiefly in Europe, for its root, which is used as a vegetable, and has, when moderately boiled, the remedial properties of dandelion. S. deliciosa of Sicily is said to be equal to salsify, and S. crocifolia in Greece is a favorite salad and spinach. S. tuberosa and perhaps other eastern species afford an edible root. An old name of S. Hispanica is viper's-grass.
    • n scorzonera [lowercase] A plant of this genus.
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Chambers's Twentieth Century Dictionary
    • n Scorzonera skor-zō-nē′ra a genus of Old World herbs of the Aster family—Viper's Grass.
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Chambers's Twentieth Century Dictionary
It., scorza, bark, nera, black, fem. of nero—L. niger, black.


In literature:

"The Botanical Magazine, Vol. 4" by William Curtis
The recipes of either are applicable to scorzonera.
"Vaughan's Vegetable Cook Book (4th edition)" by Anonymous
Hamburgh parsley, scorzonera, and skirrets, are much esteemed for their roots, the only part which is eaten.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
Store potatoes, beet, salsafy, scorzonera, skirret, carrots and parsnips, by the end of the month.
"Encyclopaedia Britannica, 11th Edition, Volume 13, Slice 7" by Various