A Pagan on the path of Discovery.. learning every day... At the same time a Wife, a Mother, staying at home working & teaching.
All in a peaceful rural area... outside of a small village in Wisconsin...
Or are they??? Have you seen these softball sized looking dandelions all over the place? Me too! Only they are not dandelions… my curiosity got me investigating as to exactly what caused these mutant dandelions to suddenly appear. Well they aren’t mutant and they aren’t dandelions, that’s what I found out! They are a vegetable root called Salsify.
Here’s some info I found on the web about them:
Salsifyis also know by the common names Oyster Plant or Vegetable Oyster. These plants are runaways from domestic gardens. Salsify is a rather uncommon root crop not often found growing in home gardens, but is a very care free vegetable to cultivate.
Salsifyalso has other common names: “goatsbeard”, “meadow goatsbeard”, “western salsify”, “common salsify”, or “wild oyster plant.” The flowers are purple and tiny and the seed heads resemble dandelions, but Salsify is much larger and the leaves are grass-like and clasp the stem.
Planting and Growing Salsify: The Oyster plant’s main claim to fame is for producing an edible root with a taste that is similar to oysters. I have tried the canned version of this plant and I found it remarkable similar to casseroles made from true oysters. Salsify is a biennial and the flowers don’t show up in the garden until the plants second season of growth. Salsifycan grow to be at least four feet tall.
To grow Salsify, collect seeds from roadsides and scatter the stick-like seeds over a deeply loosened and composted raised bed. Cover the seeds with a thin layer of topsoil or fine compost. Plant Salsifyseeds as early as possible in the spring for a fall harvest. Be careful when weeding a Salsify patch and don’t dislodge the germinating seedlings because they look more like tiny twigs protruding from the ground.
Harvesting and Preparing Salsify: The brown seedlings will eventually grow into long, slender, clumps of grass like green leaves, which are also edible and can be added to mixed salads. The tan colored roots can reach eight to twelve inches in length and about an inch in diameter.
Mature Salsifyroots can be dug up in the fall or they can be left in the ground over the winter and will re-sprout new leaves and produce both flowers and seeds during subsequent seasons. The roots will continue to grow for a number of years from a single planting.
To cook with Salsify: First you have to carefully wash the roots and remove the thin skin by peeling or scraping. The roots will exude a sticky, milky white liquid when they are scraped. Once the outer layer of skin has been removed the roots must be quickly covered with cool water containing lemon juice to prevent discoloration (similar to what you would do with apples or certain other fruits or veggies). Salsifyis very low in calories, with a one cup serving only containing 40 calories, 3.5 grams of protein .8 grams of fiber.