Tragopogon porrifolius - Salsify

Cultivated Salsify, in Latin Tragopogon porrifolius, is a biennial plant cultivated for its pale yellow-white root. It is part of the ancient and forgotten vegetables, as its cousin the black-rooted scorzonera has replaced it in market gardening. The salsify root measures about 20 cm (8in) long. Its white flesh, with a slightly sweet flavour, can be enjoyed cooked, au gratin, sliced with mayonnaise, in béchamel sauce, or as an accompaniment to meat or fish. You should plant it in spring for a harvest from October to April.

Cultivated Salsify belongs to the Asteraceae family.  The plant can reach a height of 1 m (3ft). Its leaves resemble those of leeks. The flowering takes the form of discreet inflorescences, in heads, grouping violet flowers. Each head is surrounded by 5 to 12 long green bracts.

It is a vegetable with a slightly sweet flavour, which is somewhat similar to that of artichoke, so you will enjoy rediscovering it in the garden to enjoy it freshly harvested. It can be prepared in multiple ways: children generally like it with béchamel sauce, but you can also eat it cold, with a sauce made from sour cream. Its young leaves can also be consumed, they are excellent fresh, in salads.

Salsify is a very good source of fibre and minerals, it contains inulin, an indigestible sugar, and its calorie value is low.

In the garden, salsify thrives in sunny, fairly rich, fresh, deep, and well-tilled soil.

Harvest: it is done 5 to 7 months after sowing, as needed (they can be kept in the ground) by digging them up with a spade.

Storage: salsify can be stored for a few days in a cool place, wrapped in paper towels. They can be frozen after being blanched for a few minutes in boiling water. They can also be kept in a cellar for a few months, buried in sand.

The gardener's little trick: regularly weed and hoe, and cut the flower stems as soon as they appear.