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SALSIFY   (Tragopogon porrifolius)

Salsify is an uncommon root vegetable from the Mediterranean region. The long, thin, beige roots are difficult to peel for cooking and will quickly discolour. It is claimed that they taste like vegetable oysters. While they are easily grown from seed, the size of the crop is quite small. It is a hardy bi-annual with a pretty purple daisy-like flower. The roots are usually lifted in the Winter and go well with a plate of roast vegetables.


Sow fresh seed each year in early Spring in fertile, well dug soil, 1 cm deep and 15 cm apart in drills.25 cm apart.


Harvest the long, thin roots in the first Winter by carefully digging them up with a fork. They can be left in the ground until you need to use them.


Pests and diseases are not a problem.


Suggested varieties.

Mammoth.

Sandwich Island.

SALSIFY ROOTS SALSIFY FLOWER START OF SEED HEAD FULL SEED HEAD