A distinctly flavored root vegetable with an oyster-like taste. The Victorians used to eat them, mainly for their supposed health giving properties. Today they are eaten purely for their taste - french chefs praise this vegetable as a superior food. Great for fall and winter mixed vegetable soups and stews, or cooking alone. Culture is the same as parsnips-sow in late spring, harvest in fall. Store in root cellar or refrigerator. Scorzonera makes unique biennial yellow flowers the second summer.