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£2.49
Salsify Seeds Salsify Seeds Salsify Seeds

Salsify Seeds

Tragopogon porrifolius

Part of the James Wong Homegrown Revolution Range.

Foolproof to grow. Extra harvest of spring greens. Delicious in soups. 2 for 1; creamy oyster flavoured roots and succulent spring greens. Tastes like: Parsnip, potato, artichoke.
Combining the sugary flavour of roast parsnips with a silky creaminess that is altogether a more rich dairy treat than dusty old root vegetables, this old-school Victorian favourite should be mandatory growing for any rookie allotmenteer.
Infinitely easier to grow than carrots, parsnips or pretty much any other root veg, the plants are as generous as they are resilient, offering up a delicious side-line harvest of tender spring greens, followed by stunning (and edible) pink blossom in their second year. Sow: March-April. Harvest: September-October.

Price:£2.49
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Delivery: Delivery within 7 days
Code: 188140 Add to Wishlist
Average Packet Content 100 seeds
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Sowing Time March-April Flower / Fruit from September-October
 
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Extra harvest of spring greens

Part of the James Wong Homegrown Revolution Range.

Foolproof to grow. Extra harvest of spring greens. Delicious in soups. 2 for 1; creamy oyster flavoured roots and succulent spring greens. Tastes like: Parsnip, potato, artichoke.
Combining the sugary flavour of roast parsnips with a silky creaminess that is altogether a more rich dairy treat than dusty old root vegetables, this old-school Victorian favourite should be mandatory growing for any rookie allotmenteer.
Infinitely easier to grow than carrots, parsnips or pretty much any other root veg, the plants are as generous as they are resilient, offering up a delicious side-line harvest of tender spring greens, followed by stunning (and edible) pink blossom in their second year. Sow: March-April. Harvest: September-October.

Full growing instructions given on packet.
Simply scatter your seeds thinly over a bed of finely raked, weed free soil anytime between March-April and cover with 1.5cm (½") of soil or compost & water in well. Within about 2 weeks, the first curious twig-like shoots should peek above the surface. Thin these out to leave 15cm (6") between the young plants.
Salsify performs best on a light, free-draining soil, so dig in plenty of sharp sand and compost if gardening on heavy clay. As with most root crops it is best not to plant salsify in freshly manured or stony soil as this can cause the roots to ‘fork’. Keep them well watered, especially during dry periods, and by mid-autumn you will be rewarded with great handfuls of the sweet, silky roots.
HARVESTING - Left in the ground the roots will remain perfectly fresh for harvest right up till the following spring, but generally the longer they are left in the ground the less they are said to have that characteristic subtle oyster flavour. Any roots that are left in the ground can be ‘forced’ into growth the following spring to produce tender, white shoots known as salsify ‘chards’.
To do this, simply draw earth over the roots when they begin to sprout to cover them in a small mound 15-20cm high. When elongated pale shoots are poking above the surface, those shoots can be unearthed and harvested.

Hardiness:0 degrees

Resistance to Disease:False

Seeds:True

Bulbs:False

Shrubs:False

Tree:False

Plants:False

Aftercare - Easy:True

Aftercare - Moderate:False

Aftercare - High:False

Scented:False

Height:91-100CM

Spread:21-30CM

Organic:False

Good For Dried Flowers:False

Drought Resistant:False

RHS Award of Garden Merit:False

Vegetables recommended by the NIAB:False

Award Winners in Fleuroselect Trials:False

Containers:False

Hanging Baskets:False

Beds & Borders:True

Rockeries:False

Climbers:False

Greenhouse, Glass House or Home:True

Prefers Full Sun:True

Grows in Sun or Shade:False

Partial or Full Shade:False

Shade:False

F1 Variety:False

Hardy Annual:False

Half Hardy Annual:False

Greenhouse Annual:False

Hardy Biennial:False

Greenhouse Biennial:False

Hardy Perennial:False

Tender Perennial:False

Half Hardy Perennial:False

Greenhouse Perennial:False

Shrub:False

Butterflies:False

Birds:False

Bees:False

EATING: Harvesting can be tricky as the roots (which can grow up to 30cm (12") long) are rather brittle and can snap when being pulled up. However with patience, a hand trowel and generous amounts of sand dug into the bed before planting this should only be the work of minutes.
Once out of the ground the roots can be used in pretty much any way that a parsnip or potato can be used. Try them peeled and roasted in a little olive oil and garlic or blitzed up into a creamy soup with buttered leeks (instead of the more boring potatoes), they even make a spectacular mash scattered with crisp, fried onions.
The blanched leaves can be steamed to create a delicate asparagus-like vegetable, served with a hollandaise or fresh parsley sauce and tossed uncooked into spring salads.
RECIPE:
Salsify & Saffron Soup Combining the creamy sweetness of salsify with the rich flavour and mood-enhancing properties of saffron, this is my foolproof antidote to the impending winter blues.
• 700g salsify
• Juice of ½ a lemon
• 2 tbsp of butter
• 1 bulb garlic
• 2 large shallots
• 1tsp light brown sugar
• ½ cup of white wine
• 2 large pinches of saffron
• 1 litre chicken stock
• 2 bay leaves
• 1 litre milk
• Double cream - for serving
METHOD: Wash and peel the salsify and plunge it immediately into a bowl of cold water with the lemon juice. This will prevent it from going brown (like an apple) when in contact with the air. Set aside.
In a large saucepan gently fry the garlic and shallots in the butter over a very low heat for 10-15 minutes until the cooked shallots turn translucent.
Sprinkle over the sugar and continue to cook gently until the mix begins to caramelise and deglaze with the white wine. Chop up the peeled salsify into rough 2.5cm (1") sections and tip this into the pan along with the bay leaves, saffron and chicken s

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