This heirloom variety of salsify is very well known and grown, and it is native to Europe. It is very much like a parsnip in shape and color, and the flavor is even better after a frost. I like to add it to stews and soups. You can plant these early in the season, and then they're ready to harvest in the fall and winter. This is a great addition to any family garden.
Salsify is a hardy root vegetable that is easy to grow. It prefers full sun but will tolerate partial shade. The soil should be well-drained and loose.
Salsify has a long, slender root that can grow up to 12 inches long. The skin is creamy white, and the flesh is white and firm. Salsify has a slightly sweet flavor that is reminiscent of oysters. It is a versatile vegetable that can be roasted, boiled, fried, or mashed.
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How to Save Seeds
Salsify can cross pollinate so keep separated by at least 500ft. First, let the salsify plants grow until they produce seed heads. These seed heads will look like dandelions with white, fluffy seeds. Next, you will need to wait until the seed heads have turned brown and the seeds are fully matured. Once this has happened, cut off the seed heads and place them in a paper bag. Shake the bag vigorously to release all of the seeds from the seed heads. Then, remove any debris or chaff from the bag and store the seeds in an airtight container. Be sure to label the container with the date and type of seed so that you can easily identify it in the future. Stored properly, salsify seeds can last for several years, giving you the opportunity to plant them and enjoy this delicious and nutritious vegetable for years to come.
