Spanish Scolymus. Spanish Oyster-plant. Scolymus Hispanicus.
In its natural state, this is a perennial plant; but, when cultivated, it is generally treated as an annual or as a biennial. The roots are nearly white, fleshy, long, and tapering in their general form, and, if well grown, measure twelve or fifteen inches in length, and an inch in diameter at the crown. When cut or bruised, or where the fibrous roots are broken or rubbed off, there exudes a thick, somewhat viscous fluid, nearly flavorless, and of a milk-white color. The leaf is large, often measuring a foot or more in length, and three inches in diameter, somewhat variegated with green and white, deeply lobed; the lobes or divisions toothed, and the teeth terminating in sharp spines, in the manner of the leaves of many species of thistles. When in flower, the plant is about three feet in height. The flowers, which are put forth singly, are of an orange-yellow, and measure an inch and a half in diameter. The seeds are flat, and very thin, membranous on the borders, of a yellowish color, and retain their vitality three years. An ounce contains nearly four thousand seeds.
Soil and Cultivation.—Any good garden loam is adapted to the growth of the Scolymus. It should be well and deeply stirred as for other deep-growing root crops. The seeds should be sown from the middle of April to the 10th of May, in drills an inch deep, and fourteen inches asunder. Thin the young plants to five inches distant in the rows; and, during the summer, treat the growing crop as parsnips or carrots.
Use.—It is cultivated exclusively for its roots, which are usually taken up in September or October, and served at table, and preserved during the winter, in the same manner as the Salsify, or Oyster-plant. They have a pleasant, delicate flavor; and are considered to be not only healthful, but remarkably nutritious.
SCORZONERA.
Black Oyster-plant. Black Salsify. Scorzonera Hispanica.
This is a hardy perennial plant, introduced from the south of Europe, where it is indigenous. The root is tapering, and comparatively slender,—when well developed, measuring about a foot in length, and an inch in diameter near the crown, or at the broadest part; skin grayish-black, coarse, somewhat reticulated, resembling the roots of some species of trees; flesh white; leaves long, ovate, broadest near the end, and tapering sharply to the stem. They are also more or less distinctly ribbed, and have a few remote teeth, or serratures, at the extremities. When in flower, the plant measures about four feet in height; the stalk being nearly cylindrical, slightly grooved or furrowed, smooth, and branched towards the top. The flowers are large, terminal, yellow; the seeds are whitish, longer than broad, taper towards the top, and retain their vitality two years. An ounce contains about two thousand five hundred seeds.
Soil and Culture.—Though a perennial, it is generally cultivated as an annual or biennial, in the manner of the carrot or parsnip. Thompson says, "It succeeds best in a light, deep, free soil and an open situation. It is raised from seed, which may be sown in drills one foot apart, covering with soil to the depth of half an inch. As it is apt to run to seed the same year in which it is sown, and consequently to become tough and woody," the planting should not be made too early, particularly in the warmer sections of the country. A second sowing may be made about four weeks from the first, "as a precautionary measure, in case the plants of the first sowing should run. The young plants, when three or four inches high, should be thinned out to eight inches asunder in the rows. Towards the middle or last of September, the roots will have attained sufficient size to be drawn for immediate use: others will come in for use in October and November. In the latter month, they will be in perfection; and, before the closing-up of the ground, a quantity may be taken up, and stored in sand for the winter. When the ground is open, the roots may be drawn from time to time, as required for immediate use. About the middle of April, the roots remaining in the ground will begin to run to flower; after which they soon become hard, woody, and unfit for the table. Before this takes place, however, they may be taken up, and stored in sand, where they may be kept for use till May or June."
To raise Seed.—Allow a few well-grown plants to remain in the ground during winter; or select a few good-sized roots from those harvested in autumn, and reset them in April, about eighteen inches apart, covering them to the crowns. The seed will ripen at the close of the summer or early in autumn. Seed saved from plants of the growth of two seasons is considered best; that produced from yearling plants being greatly inferior.