Cut-leaved viper's grass

Podospermum laciniatum, Scorzonera laciniata

root · leaf

Thin roots tasting of salsify and young leaves in a rosette, raw or cooked, in southern Italy.

Origin

Mediterranean (Italy)

Season (United States)

February to May

Preparation

The roots are scrubbed and peeled, then cooked for about fifteen minutes; the young leaves are eaten raw in salads.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

Its leaves are cut into thin strips: “laciniate” means slashed.