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Harvesting - Salsify





Fast Facts




Planting to Harvest 150 days
Average Yield 10 pounds per 10 foot row
Recommended planting for a family of five 25 ft row
Recommended Uses Boil, steam, stir-fry/saute, braise/stew, deep-fry. To make mock oysters, cook, mash, add butter and beaten egg, and form into patties, or cook and slice. Dip either in egg, roll in flour or bread crumbs and saute in butter until tender.


Additional Information



Harvest Recommendations

Salsify can be harvested and stored like carrots and parsnips. They become sweeter after they are stored in a cool place for a few weeks. Dig in the fall after temperatures drop. Like carrots, they may be stored in the ground and harvested as needed. They may freeze solid without serious injury provided they are left in place until they have thawed. The roots may be frozen solid without injury if left in place in the garden until they have thawed. They will not survive freezing and rapid thawing in air.

Dig and store indoors or leave in the ground over the winter and dig as needed. Protection is required to avoid freezing tops of salsify roots.

Storage and Preservation Methods

Common Storage, Freeze

To store in the ground until used, put a thick mulch of straw, leaves, etc., over them to keep them from freezing as frost killes the tops. Heavy duty garbage bags full of dry leaves laid on top of the row are easy to remove and replace for winter digging. For convenience, a board can be laid on the row and covered with mulch or bags of mulch then lifted for winter digging.

For common storage in a root cellar. Dig, cut off stem 2" to 3" above the roots and store covered with sawdust or other material in a cool (32 to 40 F) moist location. Will keep in a refigerator crisper drawer for several months.

 





Salsify

Tips

Salsify does not thrive in very heavy soils.

 

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