Description
The Sandwich Island Salsify is known in England as the ‘vegetable oyster’ because of its delicate aroma and is cultivated in the same way as the related black salsify. The white roots are harvested from September until spring. Brushed and steamed, they are a delicacy! The yellowish roots on the outside and whitish 15-30 cm long on the inside are particularly edible. In early spring of the second year, however, the young leaves and stalks, which can be eaten raw or prepared like asparagus, also provide important vitamins. The roots are prepared in the same way as asparagus or black salsify. Thorough cleaning makes peeling unnecessary. The unopened flowers can be steamed like vegetables. As the taste of oat root reminds some people of oysters, it is often pureed in soups or served as a vegetable garnish with fish. They form beautiful purple flowers in their second year, which unfortunately only open in the first half of the day.
Location requirements
If possible, nutrient-rich, loose, deep, non-acidic soil.
Sowing
March to April outdoors. Sowing depth: approx. 2 cm.
Germination
8 – 12 °C, 10 – 15 days.
Plantation
Separate to 15 cm.
Distances
30 x 15 cm.
Harvest
September until spring.
