Often called the 'vegetable oyster' because of its flavour. Slender, 'parsnip' like roots, white skinned and fleshed. Ideal for lifting in the autumn for storing, or can be left in the ground and lifted as required. In the spring the tender shoots make an appetising green vegetable.

Soil must be light, well prepared and raked to a level surface. It is important the previous crop was well manured but fresh manure or compost must not be incorporated into the soil before planting the Salsify as this will result in forking of roots. A handful of general fertiliser may be raked into the surface, when preparing the ground in early April. Sow in drills, 13mm deep, during April or early May placing 3 seeds to a station, and 15cm between stations.

After germination thin to leave 1 strong plant per station. Water well during periods of dry weather.

Roots can be lifted for immediate use from mid October onwards or stored in boxes of moist sand or peat. Roots are hardy so can be left in the ground until March-April, when tender young shoots will appear and can be cut and used as a green vegetable.

Serving suggestion - Salsify patties. Peel roots, dice and boil until soft. Mash with a knob of butter and Italian herbs, make into patties and fry. Can be microwaved, boiled or steamed then mashed/creamed or used diced in stews.