Other common names are vegetable oyster, haverwortel, and havrerod.
Long white roots with rich flavor and smooth firm texture.
Eaten boiled, steamed, fried, baked, or in soups. Young leaves and flowers eaten in salads.
Grown like carrots. Salsify can also be left to provide a sort of perennial lettuce (small new leaves) or greens for early spring crops.
Flowers (second year) attract beneficial insects.
BOTANICAL NAME: Tragopogon porrifolius
Sow seed 2" apart or broadcast carefully. Matures in 17 weeks. Sow in the spring, harvest in the fall, and store in a cool place. In milder areas it can be left in the ground, or sown in the fall for a spring crop. The leaves of salsify can be eaten like lettuce or endive when young. It is possible to leave a few plants in the ground to become a source of perennial "lettuce" in early spring-they will sprout before seeds could produce a crop.
GROW BIOINTENSIVE® CULTURAL INFORMATION: C,W/Matures 17/Harvest 4-6/Yield 100-400/Spacing 3"
ADDITIONAL INFORMATION : Perennial