196 



Root Crops 



small, white, in terminal compound involucrate and in- 

 volucellate umbels; fruits ("seeds") more or less curved, 

 the ribs usually 3 on the back and 1 on either edge 

 (Fig. 102). 



SALSIFY 



Deep rich cool soil and the full-length season are re- 

 quired for the production of good salsify. It is not trans- 

 planted. Hardy and easily grown. 



The large seed is sown about 1 in. deep in drills or rows 

 12 in. apart for garden culture and sometimes 18 in. for field 

 culture, and the plants are thinned to stand 3 to 5 in. apart. 

 An ounce of seed sows about 70 feet of drill; 8 to 10 lbs. 

 to the acre. A good yield is 200 to 300 bu. to the acre. 



No serious diseases or insects are reported on salsify. 



The salsify plant is grown for cooking only, not for 

 live-stock. It has been comparatively little improved by 

 domestication. There is a relatively large-rooted form 



known as the Mammoth 

 Sandwich Island, and 

 another called the Im- 

 proved French. Even of 

 the largest varieties, the 

 roots are small, rarely 

 more than 2 inches in 

 diameter at the crown 

 (Fig. 103). Because of 

 its flavor of oysters, it is 

 commonly known as the 

 oyster plant or vegetable oyster. 



The seed (Fig. 104) is sown in drills as soon as the 



105. Seedlings of salsify (X %)• 



