Salsify. Tregopogon porrifolius
This is a biennial plant, often known as the Vegetable Oyster because of its flavour. Not at all widely grown it is much in use as a winter vegetable in France and Italy. It likes a deep moisture retentive soil on the light side, preferably one enriched with decayed manure or compost the previous season.
Sow seed in spring in drills 2cm deep and 30cm apart, and thin the seedlings to 15 to 18cm apart. The roots are ready for use in the autumn and may be lifted as required, being treated like parsnips. Do not damage them or they will 'bleed' and loose their nutty flavour.
If some plants are left in the ground during the winter, young top growths can be cut and cooked in spring when they have an asparagus like flavour. The cream-coloured roots should be 15 to 23cm long and 5cm thick. They can be steamed or boiled in their skins, which are rubbed off, before being served with white sauce. Sandwich Island Mammoth is the best known variety.
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