Last July, in a cluster of kale, parsnip, chamomile and beetberry volunteers I had left growing in the compost area, I was suddenly confronted with a familiar and unmistakeable seed head – salsify! Now I have not grown (nor seen) salsify in the gardens in more than 20 years, and never noticed it “in the wild” here in northern Vermont. I thought that this must have been the result of getting rid of some of the really old stuff in our seed collection, hence the plant’s proximity to the compost pile. However, that didn’t really make sense because salsify seed is supposed to be very short-lived, and I tend to hang on to seed way too long. I dutifully collected the seed last summer, and never got around to planting it.
Mysterious salsify volunteers rescued from the compost staging area.
I wasn’t very knocked out by salsify root when we grew it in the past, and after a few seasons didn’t bother with it. I never thought to try eating the greens, though I should have guessed that they might be worth while. The deer seemed to prefer salsify to all of the other bounties of our garden, and would consistently eat the plants to the ground.
Several weeks ago, in the spot in the compost area where I had collected seed last year, I was scorching the earth with the flame weeder and just in time recognized the foliage of a handful of salsify plants. I certainly would not have recognized them if I hadn’t known they might be there, because the leaves look like some kind of thick grass. Anyway, I can take a hint, so I dug them up and gave them their own spot in a proper garden bed.
Shortly after that, Mr. H at Subsistence Pattern did a great post about salsify and scorzonera, which got me more enthusiastic about giving salsify another try, and raised the question of what sort of salsify this might indeed be.
Then, last week, I was scything one of our little meadows, getting to the end of a big patch of buttercups in bloom, and buttercup, buttercup, bu..?!? Once again, I was brought up short on one of my (almost) ruthless missions of herbicide by… salsify. It just happened to be flowering and open, which was very fortuitous for it, because the flowers are only open a couple of hours each day and most likely I would have mowed it down if I hadn’t been piqued by the weird buttercups.
So, part of the mystery is solved. It’s a case of tragopogon pratensis, meadow salsify, and not t. porrifolius, the more common garden salsify (what I had grown before), which has purple flowers. All the "wild" salsifies in North America are originally from Europe and Asia, and are escapees from cultivation. Now, I have been a student of the local flora for more than 40 years, and have never come across salsify in the wild. I am wondering whether it’s a new-comer to the neighborhood, or whether I just didn’t notice it before. It would be easy to miss.
At any rate, we’ll have another go. Any early spring greens are valuable to us, and I may not have given the roots a fair culinary trial in the first go-round. I’m reading now that the roots should be cooked with their skins on for flavor, then the skins removed before eating. Any body know about this?