Salsify. 295 



agreeable flavour, and should form a welcome addition to the 

 somewhat restricted list of winter vegetables. / 



The best roots of Salsify are grown in a deep, moist soil of 

 rather light texture, although a heavy soil will produce good 

 roots providing it is deeply and well worked and made friable 

 throughout. It should be in good fertile condition but free 



from recently-applied manure. Fresh 

 manure in the soil causes the roots to 

 grow fanged and to have an earthy 

 flavour ; good specimens should be long, 

 tapering, and straight. The best pre- 

 paration for the soil is to bastard-trench 

 and ridge it in the autumn ; if a coat of 

 manure is put under the top spit it will 

 assist the formation of fine roots, but 

 this addition is not essential. 



Seed should be sown in April, in 

 drills lOin. apart and lin. deep, after- 

 wards lightly rolling, if the surface of 

 the soil is dry, as it should be. As 

 soon as the seedlings can be handled, 

 thin out to a few inches apart, and when 

 they have grown a little stronger thin 

 finally to Sin. apart. 



No weeds must be allowed to grow 

 with the crop, and through the summer 

 the surface soil must be kept in a loose 

 crumbly condition, so as to preserve 

 the soil moisture for the use of the 

 plants, which are liable to run to seed 

 if too dry at the roots. 

 The roots are ready for use by the middle of October. They 

 are treated in the same way as parsnips ; they may be stored 

 in a clamp, or in moist sand or earth in a shed, or they may be 

 left in the ground to be lifted as required, and this is the best 

 method when the ground they occupy is not required. Great 

 care should be taken not to damage the roots in lifting, or they 

 will bleed from the broken parts and lose flavour. 



Varieties : Sandwich Island Mammoth, Giant French. 



Copyright, V. A. & Co. 

 Salsify, or 

 Vegetable Oyster. 



