Salsify is a Eurpoean native

 The roots and buds have been savored since 

at least the  13th century. A very versatile vegetable and

has been unjustifiably ignored by most gardeners.

When grown from a spring sowing, the roots are mild and taste slightly like oysters. Roots left to overwinter produce tasty asparagus-like shoots in the spring. 

Also the unopened flower buds can be used as a green vegetable in the early spring. They are traditionally served lightly sauteed in butter. 

Tragopogon porrifolius C, W/Matures 17/Harvest 4-6/Yield 100-400/Spacing 3"

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Vsa 5219 salsifyflower
Vsa 5219 salsifyflower


Other common names are vegetable oyster, haverwortel, and havrerod. Long white roots with rich flavor and smooth firm texture. Eaten boiled, steamed, fried, ...
  • Germination days: 6-18
  • Days to maturity: 120
  • Spacing: 3