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The salsify is flowering. And what a gorgeous flower it is!
While we are big fans of black salsify, regular salsify is completely new to us. I have never even seen it in any store. I'm very curious what it tastes like, but before we dig up these roots, I want to make sure I have seeds in case we like them.
A tip if you want to grow salsify, black or otherwise: If the roots never seem to grow thick enough to bother with, leave them in the ground for more than a year. They usually thicken up significantly in spring if they got some winter rest. The black salsify we have can easily stay in the ground for three years without getting woody. We just put the seeds in, thin them out a little, and then leave them be until we want to harvest.
#TragopogonPorrifolius - Common #Salsify aka vegetable oyster or Jerusalem star.
It's a #wildflower that's fairly easy to grow in loose soil or in deep pots/grow sacks - they have deep & large taproots. Fab addition for #rewilding or as part of a #PollinatorGarden & #EdibleGarden. It takes 2 years from sowing for flowers to develop; first year will only show foliage.
Young shoots are #edible - raw or cooked & taste like asparagus. Their leaves & roots are edible & taste best before plant flowers. The roots have a mild oyster & asparagus taste. Their flower petals & sprouted seeds can be added to salads/sandwiches.
#VancouverIsland #nature #botanical #WildFoodPlants #EdiblePlants #PollinatorGardens #DisabledPhotographers #YYJphotographers #PacificNorthwest #BritishColumbia #Canada #photography #Wsanec #Saanich #VictoriaBC #NatureLovers #YYJ #PNW #VanIsle #PlantIdentification #FlowersIdentification #bloomscrolling #florespondence #PlantLovers #PurpleFlowers #FoodPlant #FoodSecurity #FoodGardening #horticulture