NEW VEGETABLE.

Gisborne Times, Volume XXVIII, Issue 2734, 12 February 1910, Page 3 (Supplement)

NEW VEGETABLE.

THE “SUN PLANT,” AND HOW TO COOK IT.

A neAv A’egetable Avas to be, exhibited at the Smithfield Slioav in December. The plant—of Avliich the first mention appeared in “The Daily Mail” in an account of last year’s Paris Agricultural Slioav—Avas introducer! from the American Continent into Germany and France for the sake of cattle fodder. It resembles a sunfloAver and belongs to that family, and excels any fodder crop except maize in the A\ - eiglit of green food it produces.

The French name of the plant is lielianti, hut the vegetable is to have an English name. It Avill possibly he knoAvii as the “sun plant,” on the analogy of the “egg plant” —another vegetable we should groAV. Experiments in its cultivation have been made in the neighborhood of King’s Lynn by Mr Marsters, and it is found that apart from its value as a green crop the root is an excellent table vegetable.

The tuber is something between coieriac—an excellent and much-neglected vegetable—a Jerusalem artichoke, and salsify. The tubers rCqqire scraping and Avell cleaning, and can be cooked in a variety of Avays. Two methods are especially recommended. They can be cooked like celery and served Avitli a Avliite sauce, or they can be fried and served much like apple fritters.