RHS Growing Guides
How to grow salsify
Our detailed growing guide will help you with each step in successfully growing Salsify.
Getting Started
The pale, long, slender roots of salsify have a delicate, oyster-like taste
Salsify (Tragopogon porrifolius) is a hardy biennial, and if the roots are left in the ground through to spring, it will sprout back into growth from the base, producing edible shoots and leaves (see Harvesting below). If left to continue growing, salsify will produce attractive purple-pink flowers in its second summer. The flower
Salsify is related to dandelions, and it produces similarly fluffy seedheads and self-sows with equal enthusiasm. Remove the flowers once they fade if you don’t want it to spread, or collect the seeds to sow in spring for your next crop. Another related plant is Pseudopodospermum hispanicum, which is also known as scorzonera, black salsify or Spanish salsify. It has dark roots and yellow flowers, and is also grown for its edible roots.
Month by Month
Jobs to do now
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| Harvest |
Choosing
Recommended Varieties
Long, tasty roots. Also sold as ‘Sandwich Island Mammoth’. Image © Shutterstock
Preparing the Ground
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). Weed the ground thoroughly, remove as many stones as possible and break up heavy or compacted soil with a fork. Salsify grows well in soils with a high amount of organic matter, such as garden compost. Ideally, grow salsify in an area of your veg plot where organic matter was added for the previous crop. Soil that is stony or has recently been manured can cause the roots to fork and branch. Rake the soil to a fine texture.
Alternatively, if you're practicing no-dig, mulch the soil with well-rotted organic matter ahead of sowing directly into the mulch.
Sowing
Always use fresh seeds, as germination rates decline quickly, in a similar way to parsnip seeds. Sow salsify outdoors in its final growing location, once the soil starts to warm up in spring. Avoid transplanting, as that can cause the roots to fork.
To sow, make a shallow drill about 1cm (½in) deep, water along the base, then sprinkle the seeds thinly and evenly along its length and cover with soil. Allow 30cm (1ft) between rows. Once the seedlings appear, gradually thin them out to 10cm (4in) apart, removing the weaker ones. Alternatively, sow two or three seeds at intervals of 10cm (4in) along the drill. If more than one germinates in each group, take out the smaller seedlings to leave just one. Germination tends to be slow and erratic, taking two or three weeks.
Seeds can be sown in a similar way in large containers at least 30cm (1ft) wide and deep, filled with moist, peat-free, multi-purpose compost. For more sowing tips, see our guides below.
Plant Care
Salsify is slow growing, but needs little maintenance – just keep plants weed-free, water during long dry spells and protect young plants from slugs and snails. Feeding isn’t required.
Watering
Water young seedlings regularly if conditions are dry. Once established, salsify should only need watering in long dry spells, to prevent the roots splitting. If growing salsify in a container, water regularly throughout the growing season, as the compost will dry out quickly. For water-saving tips, see our guides below.
Mulching
Apply a thick layer of home-made garden compost around salsify plants in late spring to help prevent the soil drying out in summer and deter weed germination.
Weeding
Weed this slow-growing crop regularly to stop weeds getting established and outcompeting it. Use a hoe between rows, but hand weed close to the plants to avoid damaging the top of the roots.
Harvesting
Forked salsify roots take more time to prepare, but will still taste good
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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
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From late autumn onwards, protect plants in the ground from the cold with a layer of straw or plastic-free fleece
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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. They can be steamed, 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:
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In early spring, cut back the old leaves to about 2.5cm (1in) from the ground
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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
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Harvest the blanched shoots as they appear above the mound, carefully clearing away the soil, then 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.
Salsify produces attractive flowers, with edible petals and buds
Problems
Salsify is easy to grow, with few problems. However, the roots can sometimes fork or split, so for good quality roots:
- Remove stones from the ground before sowing, and don’t sow in ground that has recently been manured
- Water in dry spells, to prevent the roots splitting or becoming fibrous, and to avoid bolting
- Take care when harvesting, as the long roots can snap easily – use a fork to loosen the soil and lever them out gently
Get involved
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