Salsify

Growing

For salsify, prepare a loose, well-drained soil, ideally a loam or silt-loam, so the long roots can expand without resistance. Sow seeds in late summer or early winter for early development, or in the spring once the soil has warmed, about 1.3 to 2 cm deep. Because this is a biennial, the plant develops a leafy base that can be eaten raw or cooked, and the young shoots can be prepared like asparagus.

Watch the leaves for signs of white rust, which appears as chlorotic spotting that develops into small white blisters on the stems and foliage. The plant is hardy, but manage these fungal issues early. When the roots are ready, harvest them promptly, as they do not continue to ripen once pulled.

For long-term use, store unwashed roots in a cool, dark cellar or the fridge. To freeze them, blanch the roots first. The edible flowers and sprouted seeds can also be added to salads.