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Scorzonera judaica
Species of flowering plant in the Scorzonera family Asteraceae From Wikipedia, the free encyclopedia
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Scorzonera judaica, commonly called Jordanian viper's grass,[1] Judean viper's grass,[1] or what was earlier known as salsify,[5] is a species of geophyte of the family Asteraceae with yellow flowers. It is native to the eastern Mediterranean as far as Afghanistan.
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Description
Scorzonera judaica is a perennial herbaceous plant with a cylindrical rhizome ending in a globose tuber.[6][7] The rosette of leaves grows immediately following the first rains.[8] The leaves are elongated, glossy and narrow, and covered with long white hairs that resemble spider webs. The flower spikes and the involucral bracts of the inflorescence are also covered with hairs.[8]
Growing from the rosette, the flower spikes reach 8–10 centimetres (3+1⁄4–4 in) long.[8] They bloom between January and April (in Israel). The yellow petals are connate and tongue-shaped.
The seeds are hairy all over and have a feathery tuft.[8] Upon ripening, they immediately disperse in the wind, looking like dancing cotton balls.[8][9]
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Distribution and habitat
Scorzonera judaica has a broad geographical area, stretching from the sub-desert and steppe regions of the western part of the Irano-Turanian Region: Anatolia, Transcaucasus, Syria, Israel, Jordan, northern Egypt, Iraq, Iran and Afghanistan.[6] It is the only species of its genus that thrives in desert regions, with all other similar species growing in high mountainous elevations in the Middle East and in Asia.[8] In Israel, it typically grows on the slopes of the Judean Desert and in the northern Negev.[9]
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Ecology
Scorzonera judaica is one of eighteen species of geophytes and hemicryptophytes that were found to be consumed by porcupines in the Negev Desert highlands.[10]
Uses
The taproots of this herb are edible and eaten raw when young, but in age they require either cooking or roasting first.[8][11] In the autumn of the first or second year, the roots can be prepared by being thoroughly rinsed, sectioned and boiled in salt water for a few minutes, then sautéed in a frying pan with a dash of olive oil.[citation needed] A palatable soup can be made from 20 roasted corms, flavored with spring onions, olive oil and a dash of salt.[12]
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References
Additional reading
External links
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