As I may have mentioned in earlier blogs, we get a box full of vegetables and fruit from a local organic farmer once a week. This week, one vegetable proved to intimidate me a little bit as I had never worked with it before, the Scorzonera hispanica. In German, it is commonly known by the name "Schwarzwurzel" which literally translates to "black root" - quite fitting. In English, it goes by more impressive names such as black salsify or Spanish salsify, scorzonera, black
oyster plant, serpent root, viper's herb, or viper's grass. I like "viper's grass" best! :) It does not necessarily look very edible at first:
