Tragopogon porrifolius is a member of the Asteraceae (sunflower) family.
Varieties include Mammoth Sandwich Island, and Blanco Amélioré.

Hardy, biennial growing to over 4 feet in height with long, smooth, dull green, grasslike leaves. It is native to the Mediterranean region. The leaves are flat, 10-12 inches long and taper from 1 inch wide at the base to a point at the tip. Roots are white, cylindrical, 8-12 inches long and 1 and a half to 2 inches in diameter. Purple flower heads, up to 4 inches across, are formed the spring after planting. It has successfully naturalized as a weed throughout North America.

Spanish oyster plant (also called Golden Thistle), Scolymus hispanicus, is a native of southern Europe and requires the same culture as salsify but the flavor is milder. Leaves are pinnately cut and flower heads are small and yellow.

Black salsify, Scorzonera hispanica, is a perennial popular in central Europe. The roots are black skinned and may be somewhat slimy with a creamy colored interior. The leaves are deeply veined, have wavy margins and are sometimes used as a salad green. Flowers are yellow and 2 inches in diameter. The plant can be difficult to establish and is little grown in the U.S.

Marketing. Slow seller but could be good for a small farmer if he/she doesn't grow too much.

Current production and yield. Available from late fall through early spring.

Use. Salsify is grown primarily for its edible root which has a flavor like that of oysters. It is usually peeled and can be used like carrots and parsnips; it can be added to soups and stews,parboiled and baked in a casserole with herbs and butter, pureed, battered and fried, or eaten cooked and cold in salad.

Salsify is similar to parsnips in nutritive value being a little higher in protein and only half the calories. One cup of cooked salsify supplies 40 calories, 3.5 grams of protein, 3.8 grams of fiber, 20.4 grams of carbohydrate, 60 mg calcium, 19 mg magnesium, 1.7 mg iron, and 251 mg of potassium. It has very little vitamin A, B, C, or E. Flower stalks which develop the second year can be cut and cooked like asparagus it they are harvested before they get woody.

Climatic requirements. Salsify requires a long growing season of 120-150 days to develop marketable sized roots. In the northern states it is planted in the early spring and harvested in the fall before the ground freezes. In areas with hot summers and mild winters fall planting may be best. Salsify is very winter hardy and can withstand freezing weather without damage to the roots. In fact, it has been reported that freezing improves the oyster like flavor of the root. However, alternate cycles of freezing and thawing should be avoided.

Propagation and care. For commercial production salsify should be grown on deep, light, rich soil with a pH between 6 and 8 for best root production. Fresh manure is reported to cause a forking of the roots but composted or well aged manures may be used. Seed is short lived so should be purchased fresh each year. Sow seeds half inch deep at a rate of 1 ounce per 75 feet of row to ensure good germination. Thin seedlings to 3 to 4 inches apart in rows 18 to 24 inches apart. Water regularly. Roots may be left in the ground until ready to go to market in the fall and winter; they are not frost sensitive and the roots may shrivel quickly when stored out of the ground in a low humidity environment.

Harvest and postharvest practices. USDA storage recommendations for salsify are 32°F (0°C) at 95 to 98 percent relative humidity, with an approximate storage life of 2 to 4 months. Scorzonera has a storage life of 6 months at 32° to 34° F and 95 to 98 percent relative humidity.

Reviewed by Beth Benjamin and Wendy Krupnick at Shepherd's Seeds, 12/13/89.

Reviewed by Joyce McClellan, 12/14/89

Reviewed by Georgeanne Brennan, 12/27/89

Captions:

Figure 1. Salsify is grown for its edible roots which are 8 to 12 inches long. (Photo by Marita Cantwell).

3/19/90