Salsify
A hardy, easy-to-grow and versatile vegetable. Its long, slender, delicately flavoured roots can be dug direct from the ground during the winter, and cooked by boiling, roasting or grating into fritters, for example. In the following spring, leftover roots will start to grow and their blanched shoots and young flower buds can also be eaten. Unpicked buds will form beautiful purple-pink flowers whose petals can be sprinkled on salads.
This strain of salsify has been selected in Wales for over 15 years to try and get thicker non-branching roots.
Approx. 100 seeds
Botanical name: Tragopogon porrifolius
- Grown by: Sue Stickland
Sow direct in the ground in mid spring, spacing the large seeds about 2cm apart and thin to 10-15cm when the seedlings are about a few centimeters high – they are a brownish green when young and not easily visible when they first emerge. The best roots are produced in light, well-composted stone-free soil. Lift as needed from mid-autumn to early spring.
In heavy soils roots may fork, but they can still be grown for leaves, buds and flowers. To blanch the shoots in spring, cut off any old leaves about 2.5cm above the ground before new growth starts. Cover with a thick layer of leaves or straw, or an upturned bucket or pot.
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