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| | Herbal Encyclopedia - S |
 | | Scrape 1 bundle of Salsafy, wash and cut into short pieces, and put into a basin of cold water containing lemon juice or vinegar. |
 | | To serve plain boiled, the roots must be scraped lightly first, cut up into two or three portions, and placed in water, with a few drops of lemon juice or vinegar, to prevent them discolouring. |
 | | Scrape about 20 heads of Salsafy, cut into pieces about 2 inches long, sprinkle them with salt and steep in water and milk. |
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