Price range: £2.25 through £35.00
Old and almost forgotten root vegetable Sweet-aromatic taste, sometimes known as `vegetable oyster` . Decorative, violet flowers in 2nd year.
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Salsify
Tragopogon porrifolius
Approx. 90 seeds per gram
Salsify is a fascinating and sadly often overlooked plant with a sweet and aromatic root described as being like asparagus and even oysters – hence its nickname Oyster Plant.
Its roots, shoots and flowers all have their uses. It has been grown since ancient times for food and herbalism.
Salsify is a biennial belonging to the daisy family and in the second year its purple flowers appear from May to September. For root production, salsify is usually grown as an annual.
How to grow:
Sow the seeds direct into the growing site into well-prepared soil. Sprinkle the seed in during April and May.
Thin the seedlings as they grow to a distance of 15cm between plants. The leaves are ornamental and grass-like.
Harvest the roots in October and November. They are sometimes difficult to dig out without breaking, so we try to dig around the root and down as far as we can.
Pests and diseases:
We find that salsify is not particularly bothered by any pests or diseases.
How to cook:
Trim the leaves and wash the roots trying not to break them. Peel thinly and put in cold water with lemon juice to prevent discolouration.
When you’re ready to cook them, slice or leave whole. Roots can be boiled for 10-15 minutes, roasted or pureed. They combine well with garlic, lemon juice and parsley.