According to renowned historical cook Jennifer Davies, Salsify was once called ‘Goat’s Beard’ after it shaggy leaves or ‘Vegetable Oyster’ as it was usually blanched & served in white sauce giving the taste, texture & appearance of oysters. Any reputable Victorian Kitchen Garden was never without Salsify. Originally grown by the British for its flower we now eat the roots & shoots like our European cousins.  
 
CULTURE – Ideally sow in prepared seed trays April-July Transfer to final position & space at 30cm (12in) intervals in rows 15cm (6”) apart. Preferers a sheltered, very sunny location with plenty of organic matter incorporated into the soil. Keep well-watered to prevent premature bolting. Harvest October to April. Careful when lifting roots not to snap them &, like carrots, can be easily stored in dry sand until ready to be eaten. Any un-lifted roots can be left until spring shoots appear. When shoots reach about 15cm (6”) high, cook & treat like asparagus.