Comments on: Salsify – Oyster Plant

By: Mu

Mu — Sun, 17 Jan 2010 17:50:20 +0000

Just to add to the recipes, I peel and boil, and use the part of the cooking liquid thickened with a roux (flour lightly sweated in butter, Mehlschwitze) as sauce. Great with pork chops and potatoes.

By: ELLEN

ELLEN — Thu, 31 Dec 2009 19:55:16 +0000

barba di prete is Italian for priest’s beard. since another name for salsify is goat’s beard, that’s probably as close as it gets in another language.

By: Kelly

Kelly — Mon, 23 Nov 2009 04:00:54 +0000

I roasted the scrubbed salsify in the oven with skins on and the thinner roots became like “chips” and were oyster-ish crunchy whilst the thicker roots became creamy. We ate the skin and all. Plain with just the olive oil on it used for roasting. Blue ribbon yummy. I still have a couple of rows in the garden. May leave a few to winter over and see if I get new growth in the spring. This year’s crop didn’t flower as it was a first year crop. Completely pest free crop. I will grow more of this next year !!

By: Bill Ward

Bill Ward — Fri, 16 Oct 2009 17:01:05 +0000

When I was a kid in the late twenties we grew and ate salisify. We would peel,slice the long way in 1/4″ thick slices,and fry. Yep,have an oyster like taste.

By: Vicki

Vicki — Sat, 04 Apr 2009 14:25:49 +0000

I had salsify as a child and into my adult years. My mother and grandparents grew it. We had it as a casserole. The salsify was cleaned and cooked by boiling then drained. My mother then layered it in a baking dish using first butter, crackers, canned oysters and milk. Then a layer of cooked salsify. She repeated this until the baking dish was full top layer being crackers and butter. She then baked it in the oven. It was a favorite in our family dinners and I have just ordered seeds online as I lost my mother 3 years ago. I do love the memories this dish has left on my heart.

By: A Davidson

A Davidson — Tue, 31 Mar 2009 18:48:19 +0000

Please let me know where I can buy seeds for salsify.

By: Sharon

Sharon — Fri, 27 Mar 2009 16:13:22 +0000

I’ve just read the suggestions for prep. I don’t peel it! I just scrub it real good and slice on a diagonal, then saute it up either with carrots and onions or as part of a stir fry. Salsify tastes just fine to me with the brown skin on!

By: Pennagirl

Pennagirl — Mon, 16 Mar 2009 18:22:10 +0000

My great-aunt would shred the salsify and make into a dressing like casserole au gratin…sort of like an oyster dressing without bread cubes. She peeled the roots and used the lemon juice to keep the salsify from turning brown. This is great for people allergic to shellfish and can’t eat oysters.