Salsify and Scorzonera

Salsify

Salsify, or goatsbeard, has edible  roots and edibly leaves.

The roots taste like oysters, which is why the plants is also called a vegetable oyster or an oyster plant.

Salsify leaves can be used in salads.

You will grow the best salsify roots if you plant in moist, deep, light soil.

Good roots may be obtained in heavy soil as long as you work the soil deeply and make sure that it is friable.

Manure should not have been recently applied, since fresh manure in the soil will cause the roots to become fang-shaped and ruin their taste.

Roots should be long and straight, tapering at the ends.

In the fall, prepare the soil by bastard trenching it and ridging it.

Sow seeds in April, in holes that are 10 inches apart. The seeds should be placed 1 inch deep in the holes.

After the seeds are sown, lightly roll the soil surface, which should be dry.

Once you can handle the seedlings, thin them out so that they are a few inches apart.

Later on, thin them to 8 inches apart.

Keep the soil loose and crumbly throughout the summer. This will keep moisture in the soil. If the roots become too dry, the salsify plants may go to seed.

Do not let any weeds grow with the salsify.

You should be able to use the roots by mid-October.

It is best to leave the salsify plants in the ground and lift them up when you need them.

If you must use the land for another crop, you can store the salsify plants a shed. Keep them in moist soil or moist sand.

Be careful not to harm the roots when you are lifting them.

Scorzonera

Scorzonera is similar to salsify, and also has roots and leaves that are edible.

However, salsify has long, narrow grey-green leaves and a pale yellow root, while scorzonera has leaves that are shorter and broder than salsify and its leaves are dark purple.

In general, scorzonera should be grown in the same way that salsify would be grown.

However, you can leave scorzonera in the ground for a second season. The roots will be much larger, but they will still be edible.