TANGIER SCORZONERA, or POPPY-LEAV'D VIPERS GRASS.
"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