642 



THE VEGETABLE GARDEN 



seed is sown in spring or autumn, in rows or as edgings, which will 

 last for many years without attention. Care should be taken, how- 

 ever, to have the plants in a well-drained and rather dry position, 

 for the plant is a native of Southern Europe, and grows naturally 

 on dry, calcareous hills. Nevertheless, it withstands our ordinary 

 winters. The leaves are used for seasoning. 



SALSAFY, or VEGETABLE OYSTER 



Tragopogon porrifolius, L. Composites. 



French^ Salsifis. German, Haferwurzel. Flemish, Haverwortel. Danish, Havrerod. 

 Italian, Barba di becco. Spanish, Salsifi bianco. Portuguese, Cercifi. 



Native of Europe. Biennial. A plant with a long, fleshy tap- 

 root, 6 to 8 in. in length, and I in. or less in diameter, with a 

 yellow, rather smooth skin. Leaves straight, 

 very long and narrow, half-spreading at first, 

 afterwards erect, somewhat glaucous and 

 gray-green, with a white line running through 

 the middle ; stem smooth, branching, 3 ft. 

 or more high ; flower-heads terminal, much 

 elongated, swollen at the base, and contracted 

 at the top at the time of blooming ; florets 

 violet ; seeds long, generally curved, pointed 

 at both ends, and with the whole surface 

 furrowed and wrinkled. Their germinating 

 power lasts two years for certain, and often 

 continues longer. 



Mammoth Sandwich Island Salsafy. 

 A valuable improvement on the Common 

 Salsafy just described. The roots are thicker, 

 shorter, grayer ; the leaves larger and greener; 

 the flowers larger and purple-red. Yields 

 very little seed. 



CULTURE. The seed is sown in spring, 

 where the plants are to stand, in drills 10 to 

 12 in. apart. If the weather is dry at the 

 time of sowing, the drills should be watered 

 a few times to assist the germination, which 

 is always somewhat uncertain. The seedlings 

 should be thinned out to about 4 in. apart 

 in the drills, and the hoe and the watering- 

 pot should be used when necessary. The 

 roots may be gathered for use about October, and will yield a 

 supply all through the winter. They are always finer and smoother 

 if the ground has been well dug and prepared before sowing. 



Salsafy, or Vegetable 

 Oyster (^ natural size). 



