Salsify
Tragopogon porrifolius
Salsify is an almost-forgotten root vegetable — long, white-skinned, and cylindrical, with a delicate flavour sometimes compared to oyster or artichoke. Once common in Victorian kitchen gardens, it is now a genuine rarity, which is a shame: it is easy to grow, keeps in the ground all winter, and tastes extraordinary roasted.
SowingDirect sow
Sunlight☀️ Full sun
Water💧 Low
Days to harvest150–180
Soil pH6–7.5
Spacing10cm × 30cm
Planting Calendar
🌏 Adjusted for southern hemisphere seasons.
Sow indoorsSow outdoorsTransplantHarvest
Jan
Feb
Mar
Apr
May
Jun
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Aug
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Dec
Simple Culture
Salsify is one of the less demanding root vegetables. Sow directly in spring in deep, light soil, thin to 10cm, and leave to develop through summer. It needs little attention.Deep Soil Requirement
The long tapered roots — up to 30cm — need deep, loose, stone-free soil. If your soil is heavy, grow in raised beds or sow in holes filled with sandy compost.Spring Shoots
If you leave salsify roots in the ground, they will produce edible young shoots in spring that can be blanched and eaten as a vegetable — these are considered a delicacy in their own right.Soil: Deep, light, stone-free soil. Avoid freshly manured ground (causes forking). Sandy loam ideal.