Tragopogon

This vegetable (also known as Salsify and Vegetable Oyster) is grown for its edible roots. A slow growing biennial, this plant is grown as a long-season annual. Salsify grows wild in Europe and is naturalized in some parts of North America. It forms large tufts of wide, grass-like leaves and a heavy, deep taproot. On deep, friable soil roots can grow to 22 inches thick at the top and 16 inches long. The cooked roots have a taste reminiscent of oysters.

Pot Cultivation

Plant Salsify on deep, friable soil. Don't let the soil become very dry, because a soaking rain after a dry spell will cause the roots to split. In areas with cool summers, spring-planted Salsify will mature in the fall just before the ground freezes. In areas with mild winters, Salsify that is planted in early autumn will mature by late winter or early spring. Before digging up the roots, soak the soil for an hour or two or wait until after a rain. Dig up the roots only as needed. If you live where winters are very cold, dig up the roots before the ground freezes and insert them between insulating layers of straw. Cover with a rain shield of plastic sheeting held down with chicken wire.

Propagation

Sow seeds of Salsify, 2 inches apart in rows 3 feet apart. Cover seeds with 3 -inch of soil. Thin to 4 or 6 inches apart.


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Varieties

Mammoth Sandwich Island is the standard variety.