Salsify, also known as Oyster plant or vegetable oyster, is a hardy biennial that is grown as an annual vegetable.

Salsify, also known as the oyster plant, is a root vegetable that has a long, white taproot. It is native to Europe and Asia, but it is now grown in many parts of the world. The plant has been cultivated for centuries and was once a popular ingredient in soups and stews. Salsify is a delicious root vegetable that can be cooked in a variety of ways, salsify is often eaten raw or cooked as a side dish. So what does salsify taste like? The flavor of salsify has been described as being similar to that of an oyster. It is earthy and slightly sweet, with a hint of bitterness. The texture of the roots is firm yet tender, making them a good choice for roasting or boiling. Salsify can be found in most supermarkets but you’ll lucky enough to find it fresh, then you’ll be in for a real treat.

It’s easy to grow and is a winter Hardy biennial, which means it will tolerate cold weather and can be planted in the Autumn. Here’s my guide on how to grow salsify in your garden.

It’s related to dandelion and chicory, and its flowers look like lavender chicory blossoms. The edible part is the long taproot.

Salsify‘s fleshy, long, narrow root, something like a very narrow Parsnip in appearance. The roots grow about 15 to 18 inches long· and are about 1½ inches in diameter. Properly cooked, they are a most delicious vegetable, having the flavor of stewed Oysters, hence the reason for the popular name of Oyster Plant.

When to plant salsify seeds

The best time to sow salsify seeds is from late Summer to early Autumn, as this is when the plants are least likely to bolt (produce flowers and go to seed).

To get the best results from Salsify, deeply, well-worked soil is required. Prepare the ground in the way recommended for Carrots and Parsnips, remembering that the roots are always finer, smoother and more succulent, according to the preparation of the soil.

Salsify is more liable to fork than most root crops, and proper soil preparation is essential to success. As with other root crops, ground that has been well manured for a previous crop is preferable to new soil.

Sow seed for an early crop Spring, and for a main crop during Summer. Seed can also be sown during the Autumn and the plants carried through the Winter. Plant thinly in drills 12 to 15 inches apart, and when the seedlings are well above the ground, thin out to about 6 to 8 inches between the rows.

Keep the area around the plants weed-free so that the roots can develop freely.

The roots will be ready for lifting in Summer, when they may be dug for use as required, or lifted and stored in sand or a cellar or some other cool place to prevent the roots shriveling.

During showery weather a little Bone Dust scattered amongst the plants will assist the growth, whilst the hoe or rake must be used frequently to keep the ground loose and open, and to destroy weeds.

Harvesting salsify

The roots can be harvested from late Autumn through to early Spring, before the plants start to bolt. To harvest, loosen the soil around the plant with a spading fork and carefully lift the root. Failure to loosen the soil properly may result in damage to the roots. Once harvested, wash the roots thoroughly to remove any dirt. Salsify can be stored in a cool, dry place for up to two weeks.

The leaves of Salsify, when properly blanched, make a very delicious salad, and if required for this purpose, some of the roots may be stored in sand in an upright position, and the leaves gathered as they develop.

how to cook salsify

Salsify can be cooked in a variety of ways – boiled, baked, roasted, mashed or even made into chips! The flavor of salsify has been described as being similar to oysters, so it’s often used in soups and stews. It’s also a good ingredient for vegetarian dishes such as gratins and roasts. To prepare salsify for cooking, peel away the skin with a vegetable peeler or paring knife. Cut off any woody ends and then cook as desired. Enjoy

I hope you’ve enjoyed my guide on how to grow salsify in your garden. This delicious root vegetable is easy to grow and is a great addition to winter soups and stews. With its oyster-like flavor, it’s also sure to be a hit with vegetarians and meat-eaters alike! Give it a try today. I’m sure you’ll love it!