Century Dictionary and Cyclopedia
- n. A genus of composite plants, of the tribe Cichoriaceæ, type of 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. [lowercase] A plant of this genus.
- n. A herb from southern Europe, of the genus Scorzonera, having yellow flowers and edible carrot-shaped roots; black salsify.
- n. perennial south European herb having narrow entire leaves and solitary yellow flower heads and long black edible roots shaped like carrots
- n. long black salsify
- From Italian scorzonera, probably from scorzone ("venemous snake"). (Wiktionary)
“Here's what I wrote: The white rooted vegetables that come to mind -- parsnips, salsify, scorzonera, parsley root -- all have different foliage from the one depicted.”
“Mathiolus, in his fifth book of Medicinal Epistles, reckons up scorzonera,  not against poison only, falling sickness, and such as are vertiginous, but to this malady; the root of it taken by itself expels sorrow, causeth mirth and lightness of heart.”
“Salsify (Tragopogon porrifolius), sometimes called “oyster plant” for the supposed flavor resemblance, and black salsify or scorzonera (Scorzonera hispanica) are Mediterranean natives.”
“The leaves of scorzonera are used in salad with a plain or French dressing.”
“The recipes of either are applicable to scorzonera.”
“Mr. Cuthill states that it is a mistake to pack them in dry sand or earth for the winter; and that the same may be said of parsnips, carrots, salsify, scorzonera, and similar roots.”
“They are also served up like scorzonera and endive, with white sauce; and form, in whatever way they are dressed, a tender, succulent dish, easy to digest, agreeing with the most delicate stomach.”
“When cooked and served as salsify or scorzonera, they are the whitest and sweetest of esculent roots, and afford a considerable portion of nourishment.”
“I loitered in gardens to feast my eyes on the charming grouping of the rhubarb leaves no less than on the exuberance of their flowers, and the leaves of the scorzonera attracted my attention, because they all grew in one plane, but swung about like lances.”
“To the east, in the llanos of Cari and Barcelona, the cypura and the craniolaria, * (* Cypura graminea, Craniolaria annua, the scorzonera of the natives.) the beautiful white flower of which is from six to eight inches long, rise solitarily amid the gramina.”
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