ROOTS AND TUBERS WE EAT 1 73 



market, and those who are acquainted with it con- 

 sider it one of the most delicate and wholesome of 

 winter root vegetables. 



The salsify plant surprises us by starting growth 

 early in the second spring, and sending up a flower 

 stalk two or three feet high. This stalk is crowned 

 with a loose head of purple flowers, like daisies 

 or little asters, followed by numerous seeds, winged 

 for flight. 



The wild salsify still grows in meadows and 

 pastures along the Mediterranean. A yellow- 

 flowered species, native to parts of Asia, is some- 

 times seen in gardens. The seeds blow away from 

 cultivated plants and come up in neglected land. 

 These plants have stunted roots not much better 

 than those of wild ones. The fact that salsify 

 "goes back" so quickly to the wild form, when it 

 escapes from gardens, is a sign that it has not 

 long been in cultivation. 



In warm countries salsify does poorly, and may 

 become a serious pest if allowed to scatter its seeds 

 broadcast. In colder countries it does best. The 

 gray, damp climate of England exactly suits it, 

 and the English gardeners grow it to perfection. 

 There is little freezing weather there, so it is easy to 

 dig the roots from the soil as they are needed to 

 cook. They are best buried in sand in root cellars, 



