Comments on: Salsify - Oyster Plant

By: kellysgarden

kellysgarden — Wed, 30 Apr 2008 17:09:36 +0000

I have grown black salsify from seeds purchased in Gemany. (It’s called Schwarzwurzel there, which translated means Blackroot.) I have found it to be very hardy at an altitude of 5000 feet in Zone 4 in a mountain valley of northern Utah. I had some roots stored in a plastic bag in the back of the refrigerator crisper drawer over the winter, and they are starting to send up new growth right in the refrigerator. So, I planted the roots back out into the garden yesterday, in hopes that I will get a new crop this year.

I have taken an interest in low-labor and hardy edible plants (sustainable) that have value as a “survival” crop. I think salsify might could qualify as one of these types of edible plants.

By: Will

Will — Sun, 06 Jan 2008 12:23:39 +0000

I have been commercially growing black salsify in Tasmania, Australia for nearly 10 years with my family and wondering if anyone has some seed from “super plants” that they would like to swap or sell me? We are at altitude and find that it loves frost and we grow it in rich, deep sand which limits alot of the forking issues and makes the digging easier.

By: Jean R Williams

Jean R Williams — Tue, 27 Nov 2007 20:06:07 +0000

I have been unable to find any seed for black salsify but am anxious to tryit I comtinue my search

By: citrine

citrine — Thu, 04 Oct 2007 12:58:59 +0000

thanks much, salsify lover!

By: salsify lover

salsify lover — Wed, 03 Oct 2007 21:02:48 +0000

Citrine,
According to what I have read, salsify grows wild in meadows, so I imagine that they do require full sun or at least a spot that’s sunny for most of the day.

By: citrine

citrine — Wed, 03 Oct 2007 15:29:11 +0000

Does salsify require full sun?

By: salsify lover

salsify lover — Sun, 19 Aug 2007 18:05:51 +0000

Last year was my first experience with salsify. I had wondered since childhood about it and so purchased some seeds I found at a retail nursery. I got rapid, nearly 100% germination and no pest damage at any stage of growth. As to the flavor frost seems to be key: before frost the flavor was quite mild and nearly identical to jerusalem artichokes but after frost it became definitely oysterish. Has anyone ever tried them as tempura or otherwise deep-fried?

By: Flo Flo

Flo Flo — Fri, 27 Jul 2007 19:06:48 +0000

I grew up in Belgium and eating salsify is as common as eating hot dogs in the states. We always saute them with a little butter, salt and pepper, and a squeeze of fresh lemon juice.
We see them most often in glass jar like beets, but I just purchased some fresh from Whole Foods.