Salsify

[shifty581]

I have read and heard (from Jeremy Vine's Allotment Show) about this vegetable - please can anyone provide any information regarding this  ???

[shifty581]

[blight]

i grow both salsify and scorzonera. prefer scorzonera. i grow them the same way.
both prefer light, well drained soil. dig to about  30 cm to prevent roots forking.
sow in march. 25 cm between rows, thin to 15 cm between plants. water well in dry spells. they flower occasionally. pick them off.
they are ready about nov/dec.. both are frosthardy. i leave mine in  the ground throughout the winter and dig them up as required. digging should be done carefully as the roots snap off very easily and are up to 30 cm long.
to cook: rinse the muck off. cut the leaves off if there are any left. scrape the skin off with the back of a small kitchen knife under running tap.
put in a bowl of acidulated water to prevent discolouring.
i prefer them simmered with a bit of water, then butter added, or cream. but you can
boil then roast them or even  turn them into chips.
it is very much an aquired taste.

[daisymay]

so.... what do they taste like?

[blight]

difficult one.
a mixture between parsnip and artichokes maybe? firmer than parsnips, less floury.
they taste best eaten on the day they are dug up. so shop bought ones are not really a help to find out abaout their flavour.

[Derekthefox]

I am interested in this thread as I elected to grow salsify next year - variety Sandwich Island, designated for winter use ...

Derekthefox :D

[blight]

@derekthefox,
try both. scorzonera and salsify.

[terrace max]

I want to try salsify for forcing the shoots in March (?) when there's not much else doing.

Tried Scorzonera and the huge long root got trapped in my clay soil. Oh, and EJ was right, if you let the pretty flowers go over it self seeds EVERYWHERE!

[Mrs Ava]

I have scorzy, and it is a nice firm root veg.  Last year I made chips from it, roasted it and mashed it.  Have only dug some to give away so far this year.  Mine forks like mad, I think because I start it off in pots then plant out, so forks in the same way parnsips do...or could it be my stoney ground?  Anyhow, for me, anything that can stand in the ground through the winter to provide another veggie is well worth growing!

[philandjan]

We planted salsify this year for the first time (it was our first time for everything  :D).

We transplanted them from the greenhouse to the soil in the same way as we did with the leeks.

Our soil is heavy clay and the roots have divided, meaning that we have 5 or 6 fattish roots instead of one decent parsnip-style root.

We shall probably try again next year but will make sure to sow the seeds direct.

[blight]

@ej
@philandjan,
i can´t think of a reason, why one should plant them in pots first as they germinate easily in march, early april at the latest.
for heavy soils- maybe you should doubledig.
different varieties seem to fork more than others. last year i had a variety called
geant noir de russie. that forked. unlike the "meres" variety i grew alongside.
@terrace max
i take away- let´s say 30 cm of soil ivery close to the first row of scorzonera. then i can just gently lever them out with a spade.
forcing in spring? never heard of that. i shall try this.

[terrace max]

Hi blight - the forced shoots are called chards:

If chards are required, leave some of the roots in the ground when harvesting, cutting off old leaves 2.5cm (1") above ground level, and earth up with 12cm (5") of soil. Chards will be ready in spring.

(from http://www.gardenzone.info/crops/salsify.html)

I think you can file chards under 'Victorian delicacy'...

[moonbells]

I dug and sieved the soil where I sowed mine - didn't make a pennorth of difference, still forked like mad in my stony soil even though the stones were all small enough to go through the sieve. The roots look like tarantulas.  I shall do the same as for carrots next year - compost trench. See if that stops them forking...

I boil them first, with the stalk still about an inch long to provide grip, then holding onto it with kitchen paper so you don't get burned, the skin just slips off.

Add seasoning and butter!

moonbells

[shifty581]

Thank you all for for all you help and comments, if i can fined a shop that sells the seeds i will have a go at growing them

[adrianhumph]

 Hi Shifty,
               If you are near a LIDL shop look out for the seeds in there (spring time). Because they are a continental owned shop they have a range of unusual seeds, they are also ridiculoulsy cheap  ;D 
                                                         Adrian.