Salsifis organic

Organic salsify 'Ale' (Tragopogon porrifolius) from the seed company Gaia, an ancient vegetable with a delicate and refined taste

Salsify 'Ale' , also called scorzobianca in Australia, is an ancient root vegetable once prized in Europe for its mild, refined flavor . Its taste is often described as a subtle blend of artichoke, asparagus, and hazelnut , with a slight sweetness. Some compare it to oysters, but this analogy comes more from its creamy, melt-in-the-mouth texture when cooked than from any real salty taste. It pairs perfectly with butter, cream, or a touch of garlic , making it a great ingredient for comfort foods.

In addition to its edible roots , this biennial plant produces, in its second year, magnificent purple flowers , which attract pollinators and add an ornamental touch to the garden. Its young tender leaves and flowers are also edible , bringing a light vegetal note to salads.

A forgotten vegetable to rediscover

Once a staple of European vegetable gardens , salsify has gradually disappeared from the markets with the arrival of modern vegetables that are quicker to grow . However, it was very popular in traditional French cuisine, particularly in gratin, purée or braised with butter and herbs . Today, it is making a strong comeback in vegetable gardens and gourmet restaurants , which are looking for authentic flavors and new textures .

Spreading Long and deep root
Plant height 60 to 90 cm
Quantity per pack ± 150 seeds
Companion plants Carrots, turnips, potatoes, rutabagas, sweet potatoes, parsnips, beans, leeks, spinach, cabbages, cauliflowers, kohlrabi, celery
Enemy plants Lettuce, artichoke, chicory, endive, radicchio, sunflower, Jerusalem artichoke, tarragon, safflower

Cultivation method

Sow directly into the ground in early to mid spring when temperatures are mild. Sow in close rows , planting one seed every 2-3 cm (1") , 1 cm (1/2") deep . When seedlings are a few centimetres tall, thin them to a final spacing of 5-7 cm (2-3") . Keep the soil moist during germination , which can take up to 21 days .

Salsify prefers loose, deep, well-drained soil , without stones, to avoid forked roots. It tolerates cold well and can be left in the ground all winter.

Harvesting and storage

Harvest the roots in late fall , when their skin darkens and the foliage begins to yellow . They can be dug up as needed or harvested all at once before the first hard frost.

Storing in the ground : Leave the roots in place during the winter , as with parsnips, and harvest them gradually.
Vegetable cellar or refrigerator : Store them in damp sand or peat , at 0°C with a relative humidity of 95% , for several months .

Long-term preservation methods

• Freezing : Blanch peeled roots before freezing to preserve their texture .
• Drying : Cut them into thin strips and let them dry to add to soups and sauces.
• Preserve : Cook them as purees or pickles to prolong their unique flavor.

With its melting texture , subtle taste and easy cultivation , Salsify 'Ale' is a must-have for lovers of old and gourmet vegetables !