Dr. Joe Masabni
Department of Horticulture
Texas AgriLife Extension Service
Salsify is called oyster plant because of its faint oyster-like flavor. It is grown for its edible roots which is white, long and slender often reaching a length of 10 to 12 inches. Young shoots or leaves are often called “chards” and are field blanched and eaten in salads.
Plant salsify from seed in early spring and harvest after the first hard freeze in the fall. Adequate moisture and fertility during the growing season are necessary if high quality roots are to be produced.
Select roots that are tender and free of defects. Over mature roots are tough and woody so avoid those that are over-sized. With the tops removed, salsify roots keep for extended periods when placed in refrigeration. Ideal storage conditions are 33o to 35°F and 90 percent humidity.