What is Salsify, and Why You Should Grow it Southeast
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The root known as salsify satisfies on every level, except looks
When you grow salsify, you'll be starting with seeds. Plant salsify seeds about 1 to 2 inches (2.5-5 cm.) apart and ½ inch (1 cm.) deep. Seeds should germinate in about a week but can take up to three weeks to sprout. Once the salsify seeds have sprouted and are about 2 inches (5 cm.) high, thin them to 2 to 4 inches (5-10 cm.) apart.
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Sowing. 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.
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Boil the pieces until tender, about 20-30 minutes. Drain, and cool slightly, then cut the pieces in half, lengthwise. Place olive oil in a large saute pan over medium-high heat. Place the drained salsify pieces in the olive oil with salt and black pepper. Cook until golden brown, turning the pieces gently.
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Salsify. Once popular in the Victorian kitchen, salsify is a unique specialty item for the modern table. Sow salsify (Tragopogon porrifolius) in spring and harvest the white roots in the fall. The first fall frosts bring out the flavor, which is reminiscent of artichoke hearts. The foliage, which is mildly sweet, is also edible.
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Salsify CooksInfo
Use the freshest seeds you can. One thing I find with salsify is the seeds lose viability quickly and germination becomes less consistent, much like parsnips. Spacing. Plant seeds about 1/2 an inch deep and 4 inches apart with 18-inches between rows. You can plant closer and thin the seeds out later to ensure a good number of germinations.
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Like other root vegetables, salsify can be boiled or roasted. It can be thinly sliced and used as the star ingredient in popular potato preparations, such as gratin. It also pairs well with butter.
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In Zone 8, for instance, you should put seeds in the ground in early November. Plant the slender seeds an inch deep, one per pot, or spaced nine inches apart outside. Water the soil carefully so as not to disturb the seeds and keep the soil moist, but not soggy, as the seeds germinate.
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Salsify roots are the most commonly eaten parts, but the flowers, seeds, and leaves can also be cooked. You may eat salsify with many dishes. Store your salsify in a safe place where you can.
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Salsify is a superfood worthy of the name, rich in fiber as well as nutrients like iron, vitamin C, thiamin, calcium, potassium, and phosphorous. It has a mild flavor that some compare to oysters (thus its nickname). Others say it's closer to the flavor of asparagus or artichoke, while still others find it more similar to the nutty Jerusalem.
What is Salsify, and Why You Should Grow it Southeast
Sowing salsify. This method of growing salsify can be successfully followed by all, even beginners. Start at the end of winter, towards March and April, directly in the ground. Dig a ¾ inch (2 cm) groove and space the next grooves 8 to 12 inches (20 to 30 cm) apart. Cover the seeds with a layer of soil mix about ½ to 1 inch (1 to 2 cm) thick.
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When To Plant Salsify. Many salsify varieties require a long growing season-up to 120 days. Plant salsify in the early spring, as soon as soil can be worked, or about 2 to 3 weeks before your last frost in most locations. If you live in hot climates, try planting salsify in the fall and growing it over winter for more tender roots.
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