Often called the 'vegetable oyster' because of its flavour. Salsify Scorzobianca produces 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 of Salsify Scorzobianca make an appetising green vegetable.
Culinary note: Some parts of these flowers are edible. For more details about edible flowers click here.
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.
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