Allotment Gardening Advice Help Chat

Growing => Grow Your Own => Topic started by: sion01 on August 07, 2011, 11:30

Title: Salsify tip
Post by: sion01 on August 07, 2011, 11:30

I have tried salsify for thr first time this year ad it seems to be doing OK.I assumed that you could only use the roots but I was reading in an old book that if you leave some roots in over winter you can use the shoots that rise up in spring.Apparently you cut the shoots when they are 5-6 inch tall when they are called 'chards' and use them like chicory.It might be an alternative to the caulies/cabbage/spinach and kale that I sometimes have in spring .

I'ts just an idea so don't blame me if they taste vile

Title: Re: Salsify tip
Post by: Kleftiwallah on August 07, 2011, 14:52

You have all the information you need.  We look forawrd to your opinion on the interesting culinary outcome! :tongue2:   :D Cheers,     Tiony

Title: Re: Salsify tip
Post by: sunshineband on August 07, 2011, 15:58

I think there must be another step there, like maybe forcing them/blanching them, as some I left in this year didn't have nay growth you would have been able to eat --- they just came up and flowered  :lol: :lol:

Title: Re: Salsify tip
Post by: SUTTY1 on August 10, 2011, 21:33

I left some in this year, cut them back at end of winter, tasted the new spring growth (yuck :() but the spring flowers made it well worth while leaving them in ::)