Scorzonera judaica

Scorzonera judaica is a perennial herbaceous plant with a cylindrical rhizome ending in a globose tuber. The rosette of leaves grows immediately following the first rains. == 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. 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. In Israel, it typically grows on the slopes of the Judean Desert and in the northern Negev. == 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. == Uses ==

The taproots of this herb are edible and eaten raw when young, but in age they require either cooking or roasting first. 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. A palatable soup can be made from 20 roasted corms, flavored with spring onions, olive oil and a dash of salt. == References ==

• Bader A., De Tommasi N., Cotugno R., Braca, A. (2011). "Phenolic compounds from the roots of Jordanian viper's grass, Scorzonera judaica", Journal of Natural Products 74(6), pp. 1421–1426 • == External links ==