{"id":21020,"date":"2019-01-24T15:28:58","date_gmt":"2019-01-24T14:28:58","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=21020"},"modified":"2019-01-28T15:43:59","modified_gmt":"2019-01-28T14:43:59","slug":"om-scorsonerrot","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=21020","title":{"rendered":"Om Scorzonera: en hardf\u00f8r hel\u00e5rs gr\u00f8nnsak"},"content":{"rendered":"

English speakers: See the summary at the bottom!<\/strong><\/em><\/p>\n

Skorsonerrot, svartrot, jordskonnerot eller bondeasparges Scorzonera hispanica<\/em>\u00a0er en av de nye rotgr\u00f8nnsakene som har kommet til Norge de siste \u00e5rene. De fingertykke r\u00f8ttene med hvitt fruktkj\u00f8tt serveres p\u00e5 de beste gourmetrestauranter. Men, dette er en gr\u00f8nnsak som har v\u00e6rt dyrket her til lands helt siden 1600-tallet. Dyrket som fler\u00e5rig gr\u00f8nnsak kan planter bli gammel (minst 50 \u00e5r pluss) og alle plantedelene kan spises fra v\u00e5r-rosettene til de s\u00f8te blomsterstengelene, blomsterknopper og kronblad. Jeg har tidligere skrevet artikler om denne planten b\u00e5de i V\u00e5re Nyttevekster<\/a> i 2012 og\u00a0 i min bok Around the World in 80 plants<\/a>\u00a0 fra 2014. Dette er en “m\u00e5-ha” gr\u00f8nnsak i min hage!<\/p>\n

De siste \u00e5rene har det kommet frem mye nytt om denne planten og slektningene i den etnobotaniske litteraturen. Derfor tenkte jeg at det var p\u00e5 tide \u00e5 oppdatere tidligere artikler og resultatet finner dere nedenfor (p\u00e5 norsk)! Jeg h\u00e5per det faller i smak!<\/p>\n

Om du kjenner til en gammel scorsonerrot plante, ta gjerne kontakt!<\/p>\n

Takk til Landbruksdirektoratet som har st\u00f8ttet dette arbeidet gjennom prosjektet \u00abKartlegging \u2013 innsamling- dokumentasjon og vurdering av genetisk mangfold av spiselige planter i Norge\u00bb<\/strong>
\nTakk ogs\u00e5 til Guri-Kristina Batta Bj\u00f8rnstad for korrekturlesing og faglige kommentarer!<\/strong><\/p>\n

[gview file=”http:\/\/www.edimentals.com\/blog\/wp-content\/uploads\/2019\/01\/Scorzonera-Final-1.pdf”]<\/p>\n

English Summary:\u00a0<\/strong><\/em> Scorzonera hispanica is one of the new root vegetables that has come to Norway in recent years. The finger-thick roots with white flesh are served at the best gourmet restaurants. However, this is a vegetable that has been cultivated here in Norway and elsewhere in Europe since the 17th century. Grown as a perennial vegetable, plants can grow old (at least 50 years plus) and all plant parts can be eaten from the spring rosettes to the sweet flower stems, flower buds and petals. I have previously written articles about this plant both in the Norwegian Useful Plants Society journal V\u00e5re Nyttevekster<\/a>\u00a0in 2012 and in my book Around the World in 80 plants<\/a> from 2014. This is a “must-have” vegetable in my garden!<\/p>\n

In recent years, much new information has emerged about this plant and its relatives in the ethnobotanical literature. Therefore, I thought it was time to update previous articles and the result can be found (in Norwegian) in the link! There is a comprehensive table in the article which is in English summarising the traditional use of this plant in Europe! I hope to translate this into English when I get more time….<\/p>\n","protected":false},"excerpt":{"rendered":"

English speakers: See the summary at the bottom! Skorsonerrot, svartrot, jordskonnerot eller bondeasparges Scorzonera hispanica\u00a0er en av de nye rotgr\u00f8nnsakene som har kommet til Norge de siste \u00e5rene. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"cybocfi_hide_featured_image":"","footnotes":""},"categories":[1355,16],"tags":[3386,2382,3385,115],"class_list":["post-21020","post","type-post","status-publish","format-standard","hentry","category-perennial-vegetables","category-root-crops","tag-scorsonerrot","tag-scorzonera-hispanica","tag-scorzonera-spp","tag-tragopogon"],"views":4987,"_links":{"self":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/21020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21020"}],"version-history":[{"count":4,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/21020\/revisions"}],"predecessor-version":[{"id":21054,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/21020\/revisions\/21054"}],"wp:attachment":[{"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21020"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.edimentals.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}