Scorzonera

Scorsonère

What it is

Black-skinned, white-fleshed, and named from an old belief that it cured snakebite — scorzone, the viper. It shares a plate and a reputation with salsify, and most French markets sell one under the other's name without anyone minding.

In the kitchen

Peel it under water and drop it straight into acidulated water. The sap oxidises in seconds and stains hands brown for days.

Goes with

Butter Cream Parsley Lemon Nutmeg Hazelnut Black pepper Chives

In season alongside

Borlotti bean Brussels sprout Butternut squash Caesar’s mushroom Cauliflower Crosnes

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