Salsify, also known as the Vegetable Oyster for its oyster-like taste when cooked. This easy-to-grow unique plant produces large 8" by 2" carrot-like roots. Best harvested after frost, these versatile roots are perfect for soups, steaming, sautéing in butter, stewing, baking, or creating a creamy sauce. The delightful white flesh ads a unique flavor to soups when peeled and boiled.
Despite the 120-day growth period, Mammoth Sandwich Island Salsify is a good keeper, making it a convenient choice for overwintering."
Salsify in its modern form comes from 16th century Italy, and later made its way to the rest of Europe. European cooks traditionally served this white parsnip-like root steamed or boiled with cream. Mammoth Sandwich Island salsify, developed in the 1860s in the United States, has been the preeminent salsify variety ever since.
~ sowing ~
Salsify seeds take 4-5 months to mature and is best when it comes to maturity in cool weather. The seeds should be planted as early as 2 weeks before the last expected frost in spring when the soil temperature has reached about 40 degrees F. In mild winter regions, sow salsify in early autumn for a winter harvest.
Loosen soil down to 18" so that roots will have nice, loose soil to stretch into. Soak seeds overnight then plant 3 seeds every 3" - 6" and cover with no more than 1" soil. Once plants are established, thin seedlings to one plant every 3" - 6".
~ Where to Plant Salsify ~
Salsify prefers deep, well-drained soil and full sun. It's not a good choice for container growing, as it's roots grow very deep. The ideal temperature for germination is 40-60 degrees F. Be sure to shade plants during high temperatures to maintain tenderness and taste.
~ growing ~
Apply mulch to conserve moisture and control weeds, which tend to slow the growth of salsify.
~ harvesting ~
Harvest salsify as needed as soon as it reaches its mature length of 8". Since the roots keep well in the ground but not in the refrigerator, harvest salsify only for fresh use. Salsify can be left in the ground until spring, if covered by mulch; this gives it a deeper flavor.
~ seed saving ~
Salsify must overwinter before producing seed. In warmer climates, a layer of mulch will be sufficient for protection. In colder climates, dig up the roots; cut the tops to 2" and store them in damp sand at 33-40 degrees F until replanting in spring.
The roots will send up flowering stalks with seed heads that resemble those of a dandelion. Since they fly away very easily in the wind, gather them as soon as they mature. Remove the fluff and spread the seed to dry for several weeks out of the sunlight.
When the seeds have dried completely, they will break easily in half. Store Mammoth Sandwich Island Salsify seeds in a cool, dry place for up to 1 year.
