Salsify is a hardy biennial vegetable grown as an annual. Salsify is grown for its long, tapered, carrot-like white root which is tender when harvested young. It tastes a bit like oyster and is often referred to as "vegetable oyster" or "oyster plant.". It needs a long growing season but can be harvested all winter and take up very little space. Salsify can be blanched to give a spring crop. There is little crop diversity, Giant Russian, Sandwich Island Mammoth, Scorzonera. Organic and heirloom varieties are difficult to obtain.

Ideal Site- Salisfy needs well-cultivated, soil, free of stones, in an open sunny location. It makes compact clumps to fit amongst other crops or it can be used in a border. Unharvested clumps glorious mauve dandelion flowers in their second year – a favorite of hoverflies. No additional soil treatment is needed on reasonable soil that has been improved by a previous crop. The ideal soil pH range is 6-7.5.

Seed to Harvest- 20 weeks

Cultivation- The minimum germination temperature for salsify is 45F (7C). Sow outside in April. Use fresh seed every year. The large seeds are easy to station sow, 2-3 seeds per station at ½ in. (1cm) deep. A second sowing cam be made in September. Germination can be erratic but usually takes about 20 days.

Spacing- Rows: 8 x 12 in (20 x 30 cm); Block Planting: 9 in. (23cm)

Plant Care- Salsify requires very little maintenance. Hand weed or mulch for weed control. Hoeing can damage roots.

Problems- Usually problem free.

Harvesting- Roots: lift in autumn when the leaves have died. The long roots are brittle so dig carefully. Salsify keeps for about 1 week in the refrigerator. It will survive most winters kept in the soil. Shoots: Roots left in the soil sprout in the spring. Remove dead leaves and mound up the soil around the shoots to a depth of 6-8 in (15-20cm) or cover with straw or leaves. Cover with an upturned bucket if you have only one or two plants.. Blanched sprouts taste like chicory and respout for 2 or 3 cuttings.

Nutrients- Salsify is low in Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin C, Riboflavin, Vitamin B6, Potassium and Manganese.