How to grow salsify

Sow salsify outdoors in its final growing site, once the soil starts to warm up in April or May. Avoid transplanting, as that can cause the roots to fork.  
 
Choose a sunny location with light, free-draining soil that is deep enough to accommodate the long roots, which can grow up to 30cm (1ft). Remove as many stones as possible, and break up heavy soil with a fork, adding garden compost to improve its structure.  
 
Soil that is stony or has recently been manured can cause the roots to fork, in a similar way to carrots and parsnips.  
 
Sow seeds thinly in shallow drills, 1cm (¼in) deep, with 30cm (1ft) between rows. Always use fresh seeds, as germination rates decline quickly, in a similar way to parsnip seeds. Be patient, as germination to be slow and erratic, taking two or three weeks. When the seedlings are large enough to handle, thin them out to 10cm (4in) apart, removing the weaker ones.  
 
Alternatively, sow two or three seeds at intervals of 10cm (4in) along the row. If more than one germinates in each group, take out the smaller seedlings to leave just one.
 
Seeds can be sown in a similar way in large containers at least 30cm (1ft) wide and deep, filled with multi-purpose compost.  
 

Salsify is slow growing, but needs little maintenance – just keep plants weed-free and water in long dry spells.

Salsify roots are ready to harvest from late September. They can be left in the ground and dug up whenever required, through winter and into early spring. Frost helps to sweeten the flavour, in a similar way to parsnips.

• Lift the long slender roots very carefully, as they snap easily and bleed if cut. Ease them out with a fork rather than pulling them up

• From autumn onwards, protect the top from frost with a layer of straw or fleece

• In very cold locations or where the soil is prone to waterlogging, lift and store the roots in sand or sawdust and keep in a cool, frost-free garage or cellar.

Salsify roots have a tough, inedible skin. Removing it can be tricky, as uncooked roots produce a sticky latex. So it’s best to cook the roots first, then peel them.  
 
To enjoy the delicate oyster-like flavour, simply steam the roots, peel them, then serve with butter as a side dish. Like other winter root crops, they can also be mashed, roasted or sautéed, and added to many other hearty dishes, such as soups and stews.  
 
If you leave some of the roots unharvested, salsify will re-sprout from the base in spring. These young shoots can be blanched to provide an additional crop:

• In early spring, cut back the old leaves to within 2.5cm (1in) ground  

• When new shoots appear, cover them with a mound of soil 10–15cm (4–6in) high, to exclude light. In heavy soil, it’s better to cover with straw or an upturned bucket

• Harvest the blanched shoots as they appear above the mound, carefully clearing away the soil  

• Cook them like asparagus

Spring leaves can also be cut when 15cm (6in) tall, without blanching, but are not as tender. They can be used like spring greens.
 
If left to grow, salsify will flower in its second summer – the pink-purple petals are edible and add a bright splash of colour to summer salads. The flower buds can also be steamed or sautéed.

Salsify is easy to grow and is rarely troubled by pests or diseases.  
 
Slugs and snails will eat the seedlings and soft young shoots, so put protection in place.
 
To stop the roots forking, remove stones from the ground before sowing, and don’t sow in ground that has recently been manured.  
 
Keep plants well watered in dry spells, to prevent the roots splitting or becoming fibrous.
 
The roots can grow very long (up to 30cm/12in) and snap easily, so take care when harvesting – use a fork to loosen the soil and lever them out gently.