Growing Salsify, also Vegetable oyster
Tragopogon porrifolius : Asteraceae / the daisy family
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|
| P | P | P | P | P | P |
(Best months for growing Salsify in New Zealand - cool/mountain regions)
- P = Sow seed
- Easy to grow. Sow in garden. Sow seed at a depth approximately three times the diameter of the seed. Best planted at soil temperatures between 10°C and 30°C.
- Space plants: 15 - 20 cm apart
- Harvest in 14-21 weeks.
- Compatible with (can grow beside): Beans, Brassicas, Carrots, Celeriac, Endive, Kohl-rabi, Leeks, Lettuce, Alliums, Spinach
This root vegetable is not seen in supermarkets but is as easy to grow as carrots or parsnips.
It is a fairly slow growing vegetable but can be harvested in small amounts as required. The ground can be loosened with a fork and a few roots lifted for use.
Scorzonera is a variety of salsify which has black skin on the root.
Culinary hints - cooking and eating Salsify
Wash and scrape the roots then boil before frying or roasting. They can also be used to make a creamed soup.
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