SALSIFY

Tragopogon porrifolius



Salsify may be sown from the end of March to May, but two sowings will

in most cases be sufficient. Drill the seed in rows fifteen inches apart

and one inch deep. Thin from time to time until the plants stand nine,

ten, or in an extreme case twelve, inches apart. In ordinary soil nine

inches will be sufficient. Hoe between frequently, but do not use a fork

or spade anywhere near the crop, for the loosening of the ground will

cause the roots to branch.



A deep sandy soil with a coat of manure put in the bottom of the trench

will produce fine roots of Salsify. But there should be no recent manure

within fifteen inches of the surface, or the roots will be forked and

ugly. In a soil that produces handsome roots naturally the preparation

may consist in a good digging only, but generally speaking the more

liberal routine will give a better result.



In November dig a portion of the crop and store in sand, and lift

further supplies as required. Some roots may be left to furnish Chards

in spring. These are the flowering-shoots which rise green and tender,

and must be cut when not more than five or six inches long. They are

dressed and served in the same way as Asparagus.



Salsify is a root of high quality, the growing of which is generally

considered a test of a gardener's skill. Perhaps the after-dressing and

serving of Salsify may be a test of the skill of the cook, but upon that

point we will not insist. It is a less troublesome root than Scorzonera,

and superior to it in beauty and flavour--in fact, it is often dressed

and served as 'Vegetable Oyster,' having somewhat the flavour of the

favourite bivalve.



Salsify roots require to be prepared for use by scraping them, and then

steeping in water containing a little lemon juice or vinegar. They are

boiled until tender, and served with white sauce. To prepare them as the

'Vegetable Oyster' the roots are first boiled and allowed to get cold,

then cut in slices and quickly fried in butter to a light golden brown,

being dusted with salt and white pepper while cooking. Serve with

crisped Parsley and sauce made with butter, flour, and the liquor from

tinned or fresh oysters.





SAVOY--see page 38