Salsify

Salsify (Tragopogon porrifolius), also known as oyster plant or vegetable oyster, is a root vegetable known for its long, slender, white roots and purple flowers. The roots have a mild, slightly sweet flavor reminiscent of oysters when cooked.

Starting Salsify Plants

Salsify is typically grown from seeds. Sow seeds directly in the garden 1/2 inch deep and 1 inch apart, about 2 weeks before the last frost date in spring. Thin seedlings to 3-4 inches apart when they have developed several true leaves.

Growing Salsify

Salsify prefers full sun and well-draining soil. The roots can become tough in heavy clay soils. Water regularly to keep the soil evenly moist but not soggy. Salsify is a biennial plant, meaning it will flower and produce seeds in its second year if left in the ground.

Harvesting Salsify

Salsify roots are typically ready to harvest 120-150 days after planting, usually in the late fall or early winter. Gently dig around the roots with a fork or shovel and lift them from the soil. Trim the leaves and store the roots in a cool, humid place for up to several months.

Harvesting Salsify Seeds

To harvest salsify seeds, allow a few plants to overwinter and flower in their second year. After the flowers have faded and the seed heads have turned fluffy, cut the stems and place them in a paper bag to catch the seeds as they ripen and disperse. Store seeds in a cool, dry place.

Salsify Varieties

There are two main varieties of salsify:

• White Salsify: The most common variety, with long, white roots.
• Black Salsify (Scorzonera hispanica): Also known as Spanish salsify, with black-skinned roots and a slightly stronger flavor.

Uses

Salsify roots can be prepared in various ways:

• Boiled or steamed and served with butter or sauces
• Mashed or puréed as a side dish
• Roasted or sautéed for a crispy texture

Added to soups, stews, or casseroles The young leaves and shoots can also be used in salads or as cooked greens.