Common names: salsify, oyster plant
Botanical name: Tragopogon porrifolius
Origin: southern Europe
Varieties
Few varieties are available; grow the variety available in your area.
Description
Salsify is a hardy biennial grown as an annual. It's related to dandelion and chicory, and its flowers look like lavender chicory blossoms. The edible part is the long taproot. This salsify should prevent the roots from getting stringy.
Pests
Salsify has no serious pest problems.
Diseases
Salsify has no serious disease problems.
When and how to harvest
Time from planting to harvest is about 120 days, and a 10-foot row should yield 20 to 40 roots. Salsify roots can take freezing, so leave them in the ground as long as possible until you want them. The longer they're out of the ground, the less they taste like oysters. To harvest, dig up the whole root.
Storing and preserving
Cut the tops off salsify and store the roots in the refrigerator for one to three weeks, or store in a cold, moist place for two to four months. For freezing, handle salsify like parsnips.
Serving suggestions
Salsify roots should not be peeled before cooking; they can ''bleed'.'' Scrub them clean, steam, and slice them, then dip the slices in batter or breadcrumbs and fry; serve with tartar sauce. People who have never had oysters can't tell them apart. Try salsify braised with lemon and butter - the lemon helps preserve the color. Or serve it with a white sauce; add chopped parsley for color.
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