292 TJie Principles of Vegetable- Gardening 



Salsify is one of the few members of the Oompositaa family 

 which produces edible parts. It is Tragopogon porrifoUus of the 

 botanists. It is biennial. 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 or 3 inches in diameter at the crown. Be- 

 cause of its flavor of oysters, it is commonly known as the oyster 

 plant or vegetable oyster. For his- 

 tory, see Sturtevant, Amer. Nat., 

 July, 1890, pp. 635, 636. Salsify 

 sometimes runs wild, and then loses 

 the fleshy character of the root. It 

 makes a straight stalk 2-3 feet tall, 

 and bears large handsome purple 

 flowers, which close about midday. 

 It is native to southern Europe. 

 There are no serious enemies. 



An ounce of salsify seed sows 

 about 70 feet of drill; 8-10 pounds 

 sow an acre: 200-300 bushels per 

 acre is a good crop. 



SCORZONERA, OR BLACK 

 SALSIFY 



The cultivation of this plant 

 is in all wa^^s like that of sal- 

 sify. It is perennial, however, 

 and the roots continue to en- 

 large without becoming inedi- 

 ble if left in the ground for 

 more than one year. 



Fig. 70. Spanish salsify. 



Hispanicus. 



Scolymus 



Scorzonera Hispanica (Compositae) has a long black root, yellow 

 flowers, light-colored seeds, and broader leaves than salsify. It is 



