Mammoth Sandwich Island Salsify Seeds
Tragopogon porrifolius
- HOW TO GROW
- FAST FACTS
- REVIEWS
HOW TO GROW
Sowing: Salsify takes 4-5 months to mature, and should be planted immeditely after the last spring frost for a fall crop. After soaking the seeds overnight, direct sow in deeply worked soil 1/2" deep and 1" apart in rows 12-24" apart. When the seedlings emerge, thin them to 2-4" apart.
Growing: Apply mulch to conserve moisture and control weeds, which tend to slow the growth of salsify.
Harvesting: Harvest salsify as needed as soon as it reaches its mature length of 8". Since the roots keep well in the ground but not in the refrigerator, harvest salsify only for fresh use. Salsify can be left in the ground until spring, if covered by mulch; this gives it a deeper flavor.
Seed Saving: Salsify must overwinter before producing seed. In warmer climates, a layer of mulch will be sufficient for protection. In colder climates, dig up the roots; cut the tops to 2" and store them in damp sand at 33-40 degrees F until replanting in spring. The roots will send up flowering stalks with seed heads that resemble those of a dandelion. Since they fly away very easily in the wind, gather them as soon as they mature. Remove the fluff and spread the seed to dry for several weeks out of the sunlight. When the seeds have dried completely, they will break easily in half. Store the seeds in a cool, dry place for up to 1 year.
FAST FACTS
Latin Name: Tragopogon porrifolius
Type: Open Pollinated, Heirloom, Cool Season
USDA Zones: 5, 6, 7, 8, 9, 10, 11, 12
Seeds per Ounce: 2,600
Planting Method: Direct Sow
Sunlight: Full Sun
Height: 24 Inches
Color: White
DESCRIPTION
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The roots of Mammoth Sandwich Island Salsify are about 9" long and tapered. The white flesh of these roots is wonderful for use in soups when peeled and boiled. They have a flavor similar to oysters, so this variety is sometimes called vegetable oyster. These take a good 120 days to grow but are a good keeper that can be overwintered.HOW TO GROW
Sowing: Salsify takes 4-5 months to mature, and should be planted immeditely after the last spring frost for a fall crop. After soaking the seeds overnight, direct sow in deeply worked soil 1/2" deep and 1" apart in rows 12-24" apart. When the seedlings emerge, thin them to 2-4" apart.
Growing: Apply mulch to conserve moisture and control weeds, which tend to slow the growth of salsify.
Harvesting: Harvest salsify as needed as soon as it reaches its mature length of 8". Since the roots keep well in the ground but not in the refrigerator, harvest salsify only for fresh use. Salsify can be left in the ground until spring, if covered by mulch; this gives it a deeper flavor.
Seed Saving: Salsify must overwinter before producing seed. In warmer climates, a layer of mulch will be sufficient for protection. In colder climates, dig up the roots; cut the tops to 2" and store them in damp sand at 33-40 degrees F until replanting in spring. The roots will send up flowering stalks with seed heads that resemble those of a dandelion. Since they fly away very easily in the wind, gather them as soon as they mature. Remove the fluff and spread the seed to dry for several weeks out of the sunlight. When the seeds have dried completely, they will break easily in half. Store the seeds in a cool, dry place for up to 1 year.
FAST FACTS
Latin Name: Tragopogon porrifolius
Type: Open Pollinated, Heirloom, Cool Season
USDA Zones: 5, 6, 7, 8, 9, 10, 11, 12
Seeds per Ounce: 2,600
Planting Method: Direct Sow
Sunlight: Full Sun
Height: 24 Inches
Color: White