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Tragopogon porrifolius - Salsify

Tragopogon porrifolius
Salsify, Oyster Plant, oyster root, Purple Goat's Beard, Vegetable Oyster, Jerusalem Star

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More information

An ancient vegetable whose long root of a yellowish-white colour is consumed, measuring approximately 20 cm (8in) in length. Its white and delicious flesh can be enjoyed cooked, au gratin, sliced with mayonnaise, or as a side dish with meats or fish. Plant in spring for a harvest from October to April.
Ease of cultivation
Amateur
Height at maturity
90 cm
Spread at maturity
40 cm
Exposure
Sun
Soil moisture
Moist soil
Best planting time April to May
Recommended planting time March to May
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Harvest time January to April, September to December
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Description

Cultivated Salsify, in Latin Tragopogon porrifolius, is a biennial plant cultivated for its pale yellow-white root. It is part of the ancient and forgotten vegetables, as its cousin the black-rooted scorzonera has replaced it in market gardening. The salsify root measures about 20 cm (8in) long. Its white flesh, with a slightly sweet flavour, can be enjoyed cooked, au gratin, sliced with mayonnaise, in béchamel sauce, or as an accompaniment to meat or fish. You should plant it in spring for a harvest from October to April.

Cultivated Salsify belongs to the Asteraceae family.  The plant can reach a height of 1 m (3ft). Its leaves resemble those of leeks. The flowering takes the form of discreet inflorescences, in heads, grouping violet flowers. Each head is surrounded by 5 to 12 long green bracts.

It is a vegetable with a slightly sweet flavour, which is somewhat similar to that of artichoke, so you will enjoy rediscovering it in the garden to enjoy it freshly harvested. It can be prepared in multiple ways: children generally like it with béchamel sauce, but you can also eat it cold, with a sauce made from sour cream. Its young leaves can also be consumed, they are excellent fresh, in salads.

Salsify is a very good source of fibre and minerals, it contains inulin, an indigestible sugar, and its calorie value is low.

In the garden, salsify thrives in sunny, fairly rich, fresh, deep, and well-tilled soil.

Harvest: it is done 5 to 7 months after sowing, as needed (they can be kept in the ground) by digging them up with a spade.

Storage: salsify can be stored for a few days in a cool place, wrapped in paper towels. They can be frozen after being blanched for a few minutes in boiling water. They can also be kept in a cellar for a few months, buried in sand.

The gardener's little trick: regularly weed and hoe, and cut the flower stems as soon as they appear.

Harvest

Harvest time January to April, September to December
Type of vegetable Root vegetable
Vegetable colour white
Size of vegetable Medium
Interest Flavour, Nutritional value
Use Cooking

Plant habit

Height at maturity 90 cm
Spread at maturity 40 cm
Growth rate fast

Foliage

Foliage persistence Evergreen
Foliage colour dark green
Aromatic? Fragrant foliage when creased
Product reference173121

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Planting and care

Salsify thrives in sunny, fairly rich soil that is slightly moist, deep, and well-tilled.

Maintenance

Weed and water regularly.

To sow cultivated salsify:

Sow the seeds thinly in well-prepared soil, spaced 25 cm (10in) apart. It is advisable to cover the seeds with half a centimetre of compost or fine soil. Gently firm down with the back of a rake and water with a fine spray. Keep sufficiently moist until germination, which can take 20 days. To improve germination, you can cover your sowings with a light herb mulch that you will remove after complete germination.

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Cultivation

Best planting time April to May
Recommended planting time March to May

Care

Soil moisture Tolerant
Disease resistance Good

Intended location

Type of use Vegetable garden
Ease of cultivation Amateur
Soil Light, deep
Exposure Sun
Soil pH Any
Soil type Silty-loamy (rich and light), 130

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