[sion01]

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

[Kleftiwallah]

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

[sunshineband]

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 

[SUTTY1]

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