Salsify is known as the oyster plant because its flavour is vaguely reminiscent of oysters. Scorzonera is also known as black salsify, since its skin is black rather than white. Both are sown in spring in deeply worked soil manured as for carrots, or parsnips. The seeds are long and slim and are sown 75-100 mm apart in rows 300 mm apart in early spring. The roots are used through winter and early spring. The roots are scraped and boiled. or the skins slipped off after boiling. The addition of a little lemon juice to the water will prevent the roots darkening.
Salsify varieties include Sandwich Island Mammoth and Improved Mammoth. Scorzonera comes as only one named variety, Omega.
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Copyright Jonathan Sturm 2003