Salsify is a biennial root vegetable related to dandelions, best grown in cooler weather like many brassicas.
Although it can be planted in early spring, and even when there is still a chance of frost, it takes time to mature – up to 150 days, and is best harvested early to mid Autumn for the highest number. quality.
Scorzonera & Salsify
These two root crops have a taste reminiscent of oysters.
Scorzonera hispanica, known as scorzonera, also known as black salsify, black oyster plant, and viper grass.
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Care measures
During growth, salsify is an undemanding plant. However, water regularly, especially during the hot summer. If it is too dry for the plant, the root may become woody and bolt. This means that the salsify plant will stop growing thicker roots to flower and go to seed earlier. In addition to regular watering, weed often to allow salsify to grow freely. No additional fertilization is required during growth.
Salsify roots are ready to harvest in autumn. However, because they continue to grow for a long period of time, it is better to wait until the end of October to start harvesting. Because the plant is winter-hardy, the harvest can continue until February without any problems. However, lay thatch around the plants to prevent them from freezing and make harvesting easier. Use a digging fork or spade to remove brine. Simply dig near the root, loosen the soil, and lift it up to pull the plant out. A little caution is needed so that the roots do not break out. Salsify can be stored in the cellar for a long time in a sand-filled box.
Black Salsify and Other Varieties
Several varieties of oyster plant are listed in the vegetable seed catalogs including Mammoth Sandwich Island, French Blue Flowers, and Improved Mammoth.
In addition you will find a similar vegetable called Scorzonera or Black Salsify which has the same growth habit. Scorzonera produces wider leaves, yellow flowers and a black-skinned root, but is otherwise very similar to salsify and can be grown, harvested and prepared in the same way.
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