Black Salsify

(Oyster plant) Oyster-like flavour! Although native to southern Europe and the Middle East, this is a popular traditional root crop in the Netherlands, Belgium, France and Germany. The long tap roots have a delicious oyster-like flavour and can be steamed, fried, baked or cooked -- in stews, soups, souffles and quiches. Dig the roots in late fall and use them fresh or store them over winter in damp sand in a root cellar. Best grown in deep friable soil. In mild areas the roots will survive winter in the ground and can be harvested the following spring or fall. Roots are about 25cm/10" long and 2cm/0.75" thick. Scrub before cooking, but do not peel the black skin off until cooked. Both the young tender leaves in the first season and the yellow flowers appearing in the second season are edible and can be added to salads. 80 days.