The root is similar in appearance to a long, thin parsnip, with creamy white flesh
and a thick skin. In the same way as many root vegetables,
Jan 4, 2012
Heirloom; native of Europe; tasty in soups and stews or cooked alone. Plant in spring, dig in fall; a non-sweet parsnip-like root. This variety dates back to the ...
If left until the second spring, young shoots may be harvested and used like
asparagus. Eventually forms attractive purple blooms on 3-ft stems. COOK IT!
One of the lesser known root vegetables,
Jan 8, 2014