Melon en Surprise was Auguste Escoffier's title for a five line description of a tasty combination of melons and other fresh fruits in his 1903 masterpiece Le Guide Culinaire. Of course, Escoffier was working from the notes and techniques of...

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How to Grow Salsify

Salsify is a cool-weather root crop. Sow salsify as early as 2 weeks before the last expected frost in spring when the soil temperature has reached about 40°F. In mild winter regions, sow salsify in early autumn for a winter harvest. Salsify requires 120 to 150 days to reach harvest and is best when it comes to maturity in cool weather.

Salsify. Salsify is a hardy biennial vegetable grown as an annual. Salsify is grown for its long, tapered, carrot-like white root which is tender when harvested young. Salsify tastes a bit like oyster and is often referred to as "vegetable oyster" or "oyster plant."

Scorzonera. A black rooted vegetable that resembles salsify is scorzonera. The botanical name of scorzonera is Scorzonera hispanica, also called Spanish salsify. Scorzonera is related to the radish. Salsify is related to chicory and the dandelion and is as easy to grow as dandelion. The growing requirement for scorzonera are the same as salsify.

How to prepare and cook salsify: click here.

Yield. Plant 10 salsify plants per household member.

Site. Plant salsify in full sun. Sow salsify in soil rich in organic matter well-worked to the depth of 8 to 12 inches. Remove all stones and soil lumps from planting beds; obstacles in the soil can cause roots to fork and split. Salsify prefers a soil pH of 6.0 to 6.8.

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Salsify

You be the judge of salsify.

Some say this root vegetable has the subtle, sweet flavor of an oyster. Others say no.

Some say salsify has the flavor of asparagus or artichokes. Others say no.

Two things are for sure: salsify is sometimes called “oyster plant”, and salsify can be cooked in many of the same ways as asparagus or artichokes. It can be baked, boiled, or braised.

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Salsify Mock Oysters

2 to 3 pounds of salsify

3 eggs

7 tablespoons of butter

3 tablespoons of oil

Salt and freshly ground pepper to taste

Scrape the salsify roots under cold water and cut into 2 to 3 inch lengths.

Boil in salted water until just tender--12 to 15 minutes.

Remove and drain well.

Purée the salsify.

Combine with 3 tablespoons melted butter and 3 lightly beaten eggs.

Season with fresh ground pepper and salt.

Blend the mixture well.

Melt 4 tablespoons butter, combine with 3 tablespoons oil, and heat until bubbly.

Drop spoonfuls of the salsify mixture into the hot fat.

Cook one side until brown, turn and cook the other side until brown.

Serve mock oysters.

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How to Grow Salsify

Salsify

Salsify Mock Oysters