How to Grow Salsify (Oyster Plant) - The Best Veggie You Never Heard Of
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- Опубликовано: 24 июл 2024
- Suburban Homestead S2EP19 - Growing Salsify, a delicious root crop also known as oyster plant is easy. I show my experience growing this root crop organically for the first time, showing what I did right and wrong.
Created by: Siloé Oliveira 
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Here in the Netherlands we know the black salsify; we call it 'schorseneren' because of it's latin name 'scorzonera hispanica', but an old, old nickname for them is 'kitchen maid's misery', because peeling these things is a nightmare. The sap will stain your hands etc. You can still get them in the better grocery shops, now and again, but they are rather an old-fashioned and pretty seasonal crop, much like, say, asparagus. I just looked them up and saw that apparantly, they are mainly grown in France, Belgium and here in the Netherlands. I didn't know that! How strange to think that a vegetable that is pretty iconic if old-fashioned is totally unknown to such large parts of the world.
(PS They are so iconic that they are in the refrain of a funny Dutch song by drs P called 'knolraap en lof, schorseneren en prei' - 'rutabaga and chicory, black salsify and leeks'. You can find the song here on RUclips if you're curious. It has the form of a parody on a gospel song and describes all the terrible things of modern times in a humorous way. The answer to all these modern horrors is, of course, the solid, old-fashioned foods our grandparents grew up with while tightening their belts and cultivating the land and it is almost serious in its listing of societal ailments, but because it's in such a silly, gospel-like form it also makes fun of the sort of people who claim that 'in the old days everything was better'. Gosh, it's difficult to explain the subtleties of humorous language to someone from a different language and culture!)
schwarzwurzel in germany. "black root". popular in vegan meals as a substitute for fish.
That was cool information Thanks
Thank you for the information 🙏🏼❤️
Salsify is now on my 2017 seed list! Thanks so much for researching this (and other!) plants. I especially appreciate the seeing the plant develop in a single episode.
Thanks. It's good to know your response in regards to episode structure.
I enjoyed the seed to table video approach immensely as well.
I find your videos incredibly informative and the editing is something out of this world. Keep up the good work!
Thanks for the kind words!
The quality of your videos is just amazing. I love how they go full spectrum from seed to harvest and everything in between. Every time I watch one I'm blown away by the music, the shots, the excellent narration - keep up the great work!
Thanks. Many people have remarked on how they enjoy the format, showing the growth and use, so I'll try to continue with it when I can. I'm glad you've enjoyed the music. It's something I'm doing just for fun.
Such a beautifully made video! Love to try it if I can source the seeds. I've heard about it because salsify used to grow plentifully in the wild here as a weed in England during Shakespeare's time and so it was food that beggars used to scavenge, when it was nicknamed "go-to-bed-at-noon" because of the times its flowers open. You sometimes see tins of it in health food shops today, but otherwise its pretty rare. Also, in case you still wanted to start it inside, I know some allotmenteers here that start prize taproot crops like carrots and parsnips in toilet roll tubes or even kitchen roll tubes to let them get a long straight and smooth root; the whole tube can then be planted in the ground and the tube will rot away leaving a straight root. The general advice I've been told to avoid bending and forking and nobbling is never manure or feed taproots, because it encourages them to laziliy hunt around the surface where the good stuff was dug in rather than seek it by travelling straight down. The prize, smooth, enormous carrots are usually grown in pure sand with a minimum amount of feed.
That is great info. Thanks for writing it. I had heard the tip about not fertilizing carrots. The tube idea seems like a good idea too.
That was amazing. I learned so much. Thank you again for opening my eyes to another beautiful plant.
Glad I could be of service!
First time I heard about salsify was about 20 years ago in my cooking school. Everyone in my class got one vegetable to make project about. I got salsify and black salsify ( that was back in Poland and in polish both vegetables have different names). My only way to find information about them was going through books of my school's library. And now mind that it was before internet was common thing, my school was one of the biggest in the city and it was culinary school - and in all books about vegetables that the library had- and it had quite a lot if them - I found only 2 sentences about them 😯
Thank you very much for that great video. I found your channel just today while I was looking for information about amaranth. Thank you for that video too. I learnt something new about cucumbers - I love the look of those golden orange cucumbers. And I watched few more of your videos and I enjoy them very much. Greetings from Ireland 🍀
I forgot to add that I only tried salsify for first time in this year. And is very tasty, so it is so sad that I can't find it anywhere to buy 😔
i'm glad you found the channel and enjoyed the videos. Salsify is incredible and it grows so easy (well it is a weed). Try finding seeds and growing them. I suppose people don't use them that much because they can be hard to clean.
I want to try some this year too! I love its flavor.
They'll love the rich loose soil you have going.
Just found this plant in an old cookbook, looked it up & found your great video.
Thanks for sharing your knowledge & expecially for going from seed to reseeding!
You have a love for plants as I do. I appreciate that!
I planted these and now I see them all over my neighborhood as the wind scattered the seeds. They’re pretty and tasty! Thanks for the recommendation! Also, I found two forms of rudbeckia, cherry brandy and Sahara black and loo forward to a new border inspired by your old homestead. Thank you!
thanks boss, i learned about salsify at mt. vernon, apparently it was one of george washingtons favorites as well. thanks for the professional quality vid as always, love the flowers and seed thanks.
Yes, they are that historical. It is an amazing plant.
Permaculture Homestead there is also a black variety i think called scorzonera
Such a great video!! I had no knowledge of what Salsify was, but you've enlightened me. The entire footage from start to finish was fantastic. Thank you once again Siloé for all the effort you put into this production. Your channel continues to be one of my most favorites and I'm very appreciative that you continue to share with us what you do. I can't wait to see your next video. Hope you have a wonderful day and continue to enjoy your growing season.
Thanks for your continued support of the channel Tim. I appreciate it!
just discovered ur channel thru this video because i am growing salsify this year and you are one of the only growing guides on all of youtube! i am glad too, because your video is great and thorough and well-produced! thanks!!! i am subscribing for more (:
Thanks and welcome!
Love your video style- it’s great. I discovered salsify in the 80’s in college when I ate at Shaker Village of Pleasant Hill- it was a regular crop for the Shakers apparently. I liked it so much that I bought a Shaker cookbook just to have that recipe. Here we are all these years later and I am just now starting my first garden and I hunted till I found salsify seeds. I’ll be trying it for the first time this year and I thank you so much for this informative video. I never would’ve known to keep some growing to see the flowers- what fun! Hope I don’t kill it before it gets this there! Still have that cookbook, so here I go on my first vegetable garden adventure...
I have been very curious about this plant and very much appreciate all the time and efforts you put into this video! It is very informative and encouraging to see from planting to plate to reseeding how this plant should have a place in my garden. Thank you for sharing!
I absolutely love your videos! You put some much creative energy into them! I've got some Salsify seeds, which thanks to you, I am going to try and grow now. :)
My great grandmother grew this. I loved it! I've been wanting to add it to my garden for years! I am going to!
I haven’t had Salsify since I was a kid (50 yrs ago) at my grandmothers house in Vermont. I’ve always remembered how much I liked it. I am now going to try to grow some thanks to your video. Thanks.
Your video helped me discover wild salsify in my own garden! Thank you. I will try to harvest them when the time comes.
Thank you so much for this. It is inspiring. I bought some black salsify seeds a while ago and didn't plant them. Now, it's the first thing I'm going to do tomorrow morning.
I just planted salsify for the first time this season with my tomatoes as well. I've never tasted it before I'm excited to try it! Thanks for the video.
I think you will like it!
You do such a good job bringing inspiration to all gardeners! Ty
Thank you so much!
Wow! What a Beautifully done Video!
Thanks :-)
I cannot thank you enough. This plant popped up in my garden last year, almost taking the whole yard over and I had no idea what it was. I let it grow just because it was so beautiful. I look forward to saving some seeds this year, as it has already returned!
It is quite aggressive, but delicious.
Ahh the excitement when i go to learn about this random salsify packet i picked up on a whim, to find out that Siloé made a video about it a half decade ago :)
I love the dreamy whimsy and wonder from your early stuff!
I just love your videos. You have truly set your self apart. I think I will order some seeds now.
Thanks! I'm glad you appreciate it.
I've really enjoyed discovering your channel. I like your perspective and how you present it. Thank you for the hard work. A+ on this subject- rare root presented very well and fun to watch.
Thank you. I glad you found the video enjoyable.
I boughts some of these today then saw your video and OMG my daughter is going to LOVE giant dandelions!
Really enjoy your videos. Hope you upload more for the upcoming season
Very nice video, loved the flowers and the seed pods! Happy gardening!🌱
Thanks! Happy gardening!
I totally love your channel. So inspiring and such care and love for plants and the soil is an antidote to much of modern stupidity. Thank you!
Let us all try to make the world a little wiser each day. :-)
Your videos are very informative and down-to-earth accessible. I've heard of salsify but have never seen it at market. Will try next year. Thanks!
Thank you. I think you may like this root.
Well, Mr. Siloe, you have certainly opened MY eyes! What an interesting plant. I will be trying this because of this video. I have read about this plant for years, but you have given us single-handedly the most comprehensive growing guide of all. A very high recommendation as I can be very selective since I too, have limited gardening space. Thank you for a fantastic video full of great information!!
Thank you! I thinks its beauty makes it worth it in small spaces (especially front gardens) The delicious edible root is a plus.
Hello there! Long long ago back in Poland my grandfather used to grow it! He was a grower and a horticulture teacher. Another name of this beautiful plant is scorzonera. As an appartment dweller no chance for me to grow root veggies, but i have a nice bed of greens, including two varieties of sorrel, and lots of herbs, with my favorite winter savory among them. Tomatoes in bakery buckets as well. Love your videos!
Thank you for another beautiful video. Salsify grows wild here (southern bc) everywhere, I'm going to dig some up & try them :)
Awesome!
I had not know this plant even existed. Wow! I will have to get some and give it a try. I want to try new veggies and learn as much as I can about how to grow, cook and eat them. Thanks for this introduction.
Very interesting! And great video. I cannot wait ti ser that garden full of blooms from all the seeds you have spreaded!!!
They have been growing here and there, but not everywhere.
great video! Trying wild yellow Salsify this year! Very inspiring to see people aiming for more sustainable and wild food source! Not to mention the nutrition!
Thank you for sharing. I love the fact that you love to garden.
And I love the fact that you love the fact that I love to garden :-)
I really love your videos
In Scotland, I have been growing the Black Salsify (or Spanish Salsify) for several years. It has a yellow, dandelion-like flower and I always allow at least a few plants to go to seed so I have a continuous crop.
However, I do like the look of the purple flowering one (it will suit a permaculture site perfectly) and will see if I can find it in seed lists next time I order.
Man, I love your videos. I am going to try to grow salsify this year
Beautiful video. I love salsify
Loved your video👍I appreciate the hardwork🙏👍😊💜❤
Relocating the Irises👍Thanks for sharing
your journey by teaching what you've learned! 🌈 Abundance 🌎
Salsify!! Not heard of this but it looks tasty so I will hunt some seeds down and try this crop. Tin foil hats 🤣 . It was a joy to see you taking time out and blow the seeds, bringing the childlike qualities out of us and enjoying nature. Salsify looks good to eat with parsnips , I wonder if they were dehydrated that they would make a good crunchy snack for the days when the garden is not producing much??
I had heard about these - well, read about them - and when my local nursery got the seeds in stock, I bought a packet of them, among other things not yet in my collection at the time. I can't wait to try them.
Awesome
Feel free to take a look over at my videos - got some good ones over the 2017 season, and my bulb flowers are doing good so far.
Found this video (& your channel) by looking up Salsify. Funny, I'm cooking parsnips as I watch this video. Well made, thumbs up.
My Grandfather grew Salsify in the garden on his farm - My Grandma made a delicious casserole with it, and I sure miss those days! My Grandparents also called it Oyster Plant.
At didn't have high hopes when I first saw your channel, but it turns out I really do love your channel. Awesome stuff and great editing. Your music is awesome too, really makes your episodes pop.
Thanks Robert. Out of curiosity, could you say why you didn't have high hopes at first. (You can be brutally honest) :-)
Either way, much love!
I just think on whatever was the first video the first 30 seconds I didn't feel it, but obviously watching so many videos I got hooked. Once again sorry if it came across like a douche. I have been buying, moving, planting, and making a lot of beds last three days. I saw that white carrot thing in another video and am psyched because I have been looking for the right name for almost 3 years.
Robert, I could sense your comment was genuine and you were not trolling, that is why I asked. I appreciate honesty especially if grounded in logic. Yes, I'm from Brazil and I'm glad you liked the channel after watching a bit more, (and the music) I'm glad I was able to help.
Haven’t grown or tasted salsify yet but will try growing for the first time in 2018. The growing season in northern Minnesota is typically short, 90-120 days. The flowers are beautiful and will attract a lot of pollinators. I’m constantly looking for ways to grow vegetables that require more than 100 days for maturity. I love your high quality and informative videos. Obrigado.
Valeu!
I enjoy your videos. I tried this root last year. I must save seed from my plants this season. It does taste delicious.
beautiful!! Thanks for sharing!
I am definitely going to try those this upcoming growing season
I just received some Black Salsify. But wasn't sent any info on growing them.I read some recipes for them. Your video of your 1st. Time growing some was interesting. I was amazed at the lovely flowers and how tall they are. I'm in zone 10b so I hope I will be able to grow them. Can't wait to try them. And hope they taste as good as they flower. Thanks for the information.
Going to try it. Started growing a garden but got interested in the native plants that grew here finding out some of them are edible. Instead of just pulling weed and composting them, I'm harvesting them now!
Great video!
I got really surprised when you blowed the seeds! I was like: he will have tons of plants growing everywhere! Hahaha
And they have been growing :-)
I have been weeding these all day in Montana, haha. I thought to myself, Uh oh, he is going to regret blowing those everywhere, hahaha. I guess they are worth it though. Mine are wild . Yellow flowers. ALL over the yard, I look around and my yard gets the most in town, Maybe my house is where someone farmed them! Or we just do not spray the grass , we just pull them out.
This year I've made a mistake and sew salsify indoor. Thanks for your advices!
You will still have roots. (They just will be bent)
I just love your videos. So well put together and a lot of information. The 70's market clips were fun to watch. Wish you cloud have explained the taste in more detail. Will definitely have to look into planting some. The flowers looked so beautiful! I noticed the same thing since growing my own vegetables. The markets don't sell a lot of wonderful items. I'm growing Armenian and lemon cucumbers for the first time. The taste is so unique and different. I wish more people can experience it. My eyes are open. I look forward to more videos!!
It's always fun to throw in vintage found footage. I'm glad you appreciate it. Yes growing your own opens up possibilities of numerous varieties.
Heard of them and saw them first in Masterchef Australia where it was projected as a native Aussie vegetable - haven't seen anything like it in India though. Loved the flowers that it gave out!
My ancient grandfather, born 1917 and raised on a farm in the mountains of Pennsylvania raised tons of this and called it SAL-si-fy with the Y having an I sound.
I had 1 of these come up as a weed I left it till it flowered so I could identify it when I found out what it was I saved all the seeds now I have loads of them growing.
Hopefully I will try some this year.
Brilliant thank you!
love you videos :) The young shoots of purple salsify can also be eaten, as well as young leaves..
Well done video from starting the plants the ripe to seed heads. (95 % of the folks who do videos only show a small portion of the process. Thumbs up and a sub.
try creamy salsify soup....it's Amazing!
Beautiful 🙏✨👌⭐️💕
First year salsify grower here. I planted 6 egyptian leek (that grow a few feet tall) in my salsify raised bed direct sown. Only because it has the best soil and is protected from tunneling animals and I want this first garden bed to get a good strong start. Afterwards I'll separate them and transplant into different locations with different soil types, pH, plant companions, and amounts of light and will get a better idea of what they like. I have sandy rich soil near a stream in full sun. Hopefully Salsify is somewhat deer and vole resistant. Requires a lot of preparation, experimentation but I'm learning a lot.
What a beautiful plant! I discovered parsnips a couple of years ago at a local framers market. Baby parsnips and baby carrots drizzled with olive oil and oven-roasted are delicious. I bet salsify would make a tasty addition to them.
Oh, yes! Parsnips are delicious, but salsify is more complex in flavor but less harsh.
I'm gonna have to give it a try. Thanks for celebrating it in this video.
Roast carrots and parsnips together in the oven with some cumin tossed in. The Cumin is the perfect spice for them. Also try coriander, or a mix of the two. Half a tsp should be plenty.
A similar, but unrelated plant, is scorzonera also known as Black Salsify or Spanish Salsify. This has long, thin roots with a black skin and tastes similar. It's a perennial so if any of the root breaks off during harvest it can grow back later in the year or in the following year. In spring the young leaves are used as a lettuce substitute. It can be propagated by taking offsets off the top crown and sticking them where you want it to grow or you can collect seeds once it's yellow flowers have died off and sow them.
When I saw the seed head I thought it looked like a wild plant we have in Canada called Goat's Beard. Checked and sure enough it is related. The native folks used to use it. I bought salsify seeds this year and could have dug it wild! LOL!
Tryin salsify this year for the first time. The variety I have is supposed to produce large tubers.
Thanks for the vid.
That is great
I've known this plant since I was a kid in Ireland. Here in California, its can be a weed in places. I mean that in a good way - it looks after itself. It's drought tolerant, but I suspect the roots will be far better when kept moist.
I would suggest peeling the roots before eating them. But it helps if you have fat, straight roots to do that. Remember to drop into acidulated water after peeling (add some lemon juice) - to prevent them turning brown. I'd put them down in the globe artichoke camp in terms of eating.
For growing, I'd suggest exactly what you did - let them self-seed and find their own growing niche. In winter, dig a few up to eat and let the rest grow for seed next year. I grow as many plants as I can this way - as opportunists. Like Rocket, Miner's Lettuce, Purslane, etc. Some I give a help to, but where possible, like you, I try to let them look after themselves.
My best experiment this year was Cucuzza - and it worked fantastic. Recommend you try it. Split the end of the seed gently with your teeth first.
Occasionally we find salsify on the side of the road here in N.C. Usually near the train track. The seed head is beautiful. My first thought when seeing my first one was that this must be where the stories of faries comes from.
Reminds me of dandelion roots, which are bittersweet and welcomed addition to my plate anytime I decide to remove some from my beds... 😁
When you prune the roots prune the foliage at the same time. Keeping things balanced is key. That's how bonsai artists can take a 12' tree and turn in into a 12" tree in one go without losing it.
As a chef I prefer the black salsify usually known as scorzonera. I've only just started gardening so unsure of the best way to grow them. You'll find them easier to prepare than those shown here. They are very long and straight and need to be peeled. Cut them into 2 inch lengths then cook them in boiling water with a little lemon juice to keep them white. Cook until just soft. Sauté with a little butter and herbs and they are delicious. I've also used them in a tempura batter which is also very good.
You are just frekkin awesome
Well, thank you!
I too found the seeds & tried this plant, but thought it was an annual.
Thanks for the indeeth video!
You are welcome
Thank you!
Excellent bounty! I planted Salsify in the garden early Autumn for the first time, and was disappointed that none germinated while everything else I'd planted did. I'll have to try germinating the rest of my seeds to see if they are viable.
Yes, pre-sprouting is always worth it in my opinion.
I just learned that my father "weeded" for me... he probably thought the seedlings were a grass!
i grew this .. this year. i think mine turn out different mine is different it's thicker and we pealed the outside then cooked it up.
we treated them like carrots except for a "richer" mix. which seem to make them happy and allowed them to grow a bit thicker and more straight. like how you grow competition carrots except for a more.. rich mix like i said before.
I loved that veggie when i was a kid.. My mum always made it ;).
it is delicious
Great video. Love that it's start-to-finish in one go. Salsify was an interesting choice. Apparently a favorite of the Victorian gentry, I hear that once the soil dries on the roots, it's impossible to get out.
They were an old time favorite, and I can see why. I think consumer market fated them to be forgotten. Yes, I suppose the soil must be moist otherwise they become fibrous.
One of the best reasons to garden at all is we get to choose varieties which could never compete, but which are superior. The Brandywine hybrid I grow is big,, ugly, and very thin skinned. Lobes like crazy and very prone to blossom end rot. Farmers and truckers could never handle it. butt it's the meatiest and best tasting tomato I've ever had. I grow just that and San Marzanos (first time) now.
Salsify (Schwarzwurzel) is sold in German supermarkets. It took me a few minutes to recognize the plant because the roots quickly oxidize to a blackish color. The commercial varieties I am used to are also larger and look more like slender black carrots.
Those are called scorzonera here, or black salsify. They are similar plants but different species.
We eat it in Italy too. Here in my hometown we make frittata with the leaves of the first year. It's a beautiful and delicious plant
They are awesome. Didn't know this plant was so international.
Here there is even a song from a famous italian rockstar about it :)
wow!
Tentarei plantar algumas sementes na minha horta. Você sabe dizer se após o segundo ano as raízes continuam boas ou se ficam muito duras?
you are right, I never heard ot it
So cool! :)
Thanks!
You could use the water from boiling the salsify for a stock.
That's crazy, these really are weeds around here. I've often heard them referred to as wild dandelions.
They are delicious!
Yeah the wild variety (Meadow Salsify) grows a bit like a weed. I think the White Mammoth and Black Salsify varieties have significantly bigger roots.
I am truly loving your videos! Ever thought of adding your seeds to your Etsy shop? I’m going to try this crop for sure!
Thanks Holly. There are regulation with the commerce of seeds so I'm not doing it at this point.
I like your chopping board
Wow what fantastic flowers On my grow list now hope I can find the seeds.
They are available online.
Thanks I found some ;-)
I see you are using those cups again...can you tell me what size and type they are? I can't seem to find any in my area. thanks
absolutely loved the video, I was given some salsify seed from a seed trade but didn't know what to do with it. Your video has definitely opened my eyes and I am eager to plant them out. I live in zone 8b do you think it is too late in the season to plant this year
Awesome. I think you can still sow it. It grows slowly at first, and looks like grass, so be careful when weeding.
Are you sure you're not a poet? I love your conclusion, beautiful and poetic. 11:02 What makes it a jewel in a landscaper's palette? In my opinion, it's when after closing up and setting seeds, they're open up in a giant tan airy globe much like a dandelion but improved. This is the stage where the plant became ethereal, conjuring images of long lost summer in childhood. Of course, they spread their seeds through the air; and being entrepreneur seed makers, their aerial strategy paid off. They are prolific. Many consider them weeds but their beauty and flavor make me more excited about their resilience.
I appreciate that
May i share this link in my video on this vegetables mine is a wild variety but it grows in my lawn...I wish to teach a bit about the weeds in our yards and garden...mines a weed but you planted yours ...I watched this video when I wanted to learn more about my weed and loved your purple variety...mines yellow but still a very interesting plant...I would love to see the purple one and yellow flower together
Thanks for your time love your content and would love to share this plant with my garden friends
Much love xoxox
Thanks for video. I've been eyeing this plant in seed catalog for months but had no idea how beautiful it is. Looks delicious. Have you ever tried composting in place? I bury my food scraps all over my garden, plants seem to like it.
It's worth trying. This compost in place idea sounds promising. (and easy)
When I was a kid, my parents had a bucket in the kitchen, and all scraps - peelings and leftovers - went into it. There was always an open trench somewhere in the garden. When the bucket got full, or started to stink, the contents were tossed in the trench, and a new bucket brought in (the old bucket would have stinky yuk in the bottom so would be left outside to air out). The trench would later be filled in with soil, and that was a great place to plant runner beans. Which you should also try if the summer doesnt get viciously hot where you are). Runner beans look great as plants, and can be eaten as very high-yielding green beens or as dried beans.
Those are "Schwarzwurzel" in Austria and are easily found everywhere and are one of the most important ingredients in vegetable stew/soup.
Awesome vidz!
It is unique and the best i have ever seen to see a project through and not needing to wait for a season to end to find out how it turned out to be!
Nice to know they are appreciated somewhere else. Their flavor is not something to be passed up. Thanks! I'm happy you enjoy the episode format.