Mammoth Organic Salsify - Ferme de Sainte Marthe seeds

The Mammoth Salsify (Tragopogon porrifolius) is a variety that stands out for the size of its creamy white, long and cylindrical root. Its white flesh, very tasty, can be consumed cooked, au gratin, sliced with mayonnaise or as a side dish with meat or fish. You can sow it from March to May for a harvest from October to April.

Salsify is a biennial root vegetable that belongs to the Asteraceae family. It has become almost confidential in vegetable gardens, in favor of Scorzonera, and is hardly found on the stalls, as its cultivation is now intended for the production of canned or frozen foods.

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

Salsify is a very good source of fiber and minerals, it contains inulin, a non-digestible sugar, and its caloric value is low.

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

Harvest: it is done 7 to 8 months after sowing, as needed (they can be stored in the ground) by digging them out with a spade.

Storage: Salsify can be kept 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 stored in a cellar for a few months, buried in sand.

The gardener's tip: carry out regular weeding and hoeing and cut the flower stalks as soon as they appear.

Organic or "AB" seeds come from plants grown without phytosanitary products (insecticides, herbicides). These seeds also do not undergo any post-harvest treatment. They bear the AB label and are certified by Ecocert, which is an independent organization.