Growing Salsify

Salsify, or vegetable oyster, may be grown in practically all parts of the country. It is similar to parsnips in its requirements but needs a slightly longer growing season. For this reason it cannot be grown as far north as parsnips. Salsify, however, is somewhat more hardy and can be sown earlier in the spring.

Thoroughly prepare soil for growing salsify to a depth of at least a foot. Lighten heavy garden soil by adding sand or comparable material, as well as organic matter or compost. Salsify must have plenty of plant food.

To grow salsify scatter the stick-like seeds over a deeply loosened and composted raised bed, and cover the seeds with a thin layer of topsoil or fine compost. Like parsnips, always use fresh seeds as they lose viability rather quickly. Plant salsify as early as possible in the spring for a fall harvest.

The brown seedlings will eventually grow into long, slender, clumps of grass like green leaves that are also edible and can be added to mixed salads. The tan colored roots can reach eight to twelve inches in length and about an inch in diameter.

Mature salsify roots can be dug up in the fall or they can be left in the ground over the winter and will resprout new leaves and produce both flowers and seeds during subsequent seasons. I’ve noticed roots that continue to grow for a number of years from a single planting.

Sandwich Island is the best-known variety. A half ounce (14 g) of seed will sow a 50-foot (15 m) row, enough for most families. Always use fresh seed; salsify seed retains its vitality only 1 year.

Salsify may be left in the ground over winter or lifted and stored like parsnips or other root crops.

To prepare Salsify for eating you have to carefully wash them and remove the thin skin by peeling or scraping. The roots also exude a sticky, milky white liquid when they are cut into.

Once the outer layer of skin has been removed the roots must be quickly covered with cool water containing lemon juice or vinegar in order to prevent discoloration. From there one popular recipe calls for boiling the roots, mashing the cooked salsify, and forming them into fritters which are then fried.