I just don’t understand why certain plants aren’t more popular.
I’m so happy that edible flowers are finding a foothold, and extra spicy chilis are practically a veggie garden staple. But some vegetables still don’t have the following they deserve.
Salsify is one of those plants. It’s delicious, resistant to most pests and diseases, and has a flavor that tastes like nothing else.
You can store the roots for a good long time, and you’d better believe they’re versatile in the kitchen.
We link to vendors to help you find relevant products. If you buy from one of our links, we may earn a commission.
In case it’s not clear already, I love salsify. I remember the first time I tasted it, and I resolved to make it a part of my garden immediately.
I didn’t realize that the seeds can be a bit finicky and the plants need a long time to mature in cool weather.
Needless to say, my first attempts weren’t impressive. But I persevered because I wasn’t about to live without the marvelous roots. Now I’m a salsify pro, and I’m going to help you to become one, too.
In just a sec, we’ll go over the following to make growing salsify a breeze:
Salsify grows well in USDA Hardiness Zones 5 to 9, and it needs a long period of cool weather to thrive. In the right location, you can pretty much plant it and forget it.
Ready to dig in?
What Is Salsify?Salsify (Tragopogon porrifolius), not to be confused with false or black salsify (Scorzonera hispanica), is a plant grown for its edible root.
In this guide, we’ll focus on the former rather than the latter species, but they can be used interchangeably in the kitchen and they are related.
Hailing from the Asteraceae family, T. porrifolius is related to chicory and
Read more on gardenerspath.com