How to grow Salsify in New Zealand
Salsify, the vegetable oyster, is an old European kitchen-garden root with long, slender, creamy white roots that have a delicate, oyster-like flavour when cooked. It is slow but easy, needs deep, stone-free soil, and its roots can stay in the ground through winter until needed. Left to flower, it produces pretty purple daisy-like blooms that are edible too.
📖 Our full guide: How to Grow Salsify in New Zealand
At a glance
When to sow by region
| Region | When to sow | Regional note |
|---|---|---|
| Northland | August to October, January to April | |
| Auckland | August to October, January to April | |
| Waikato & Bay of Plenty | August to October, January to April | |
| Central North Island | August to October, January to April | |
| Wellington & Lower North Island | August to October, January to April | |
| Nelson & Marlborough | August to October, January to April | |
| Canterbury | August to April | Sow Aug to Apr. Cover early sowings with a cloche or frost cloth, as frosts run to mid October. Get the last sowing in by Apr so it sizes up before winter growth stops. |
| Otago & Southland | September to April | Sow Sep to Apr. Cover early sowings with a cloche or frost cloth, as frosts run to late October. Get the last sowing in by Apr so it sizes up before winter growth stops. |
| Central Otago | September to April | Sow Sep to Apr. Cover early sowings with a cloche or frost cloth, as frosts run to early November. Get the last sowing in by Apr so it sizes up before winter growth stops. |
Not to be confused with: Scorzonera, or black salsify, a close relative with black-skinned roots, and parsnip, which has similar long roots.
Where to plant
Choose a sunny spot with light, free-draining soil deep enough for roots up to 30 cm long. Remove stones and break up compacted soil, and grow it where compost was added for a previous crop rather than freshly manured ground, which, like stones, makes the roots fork.
- Northland to Wellington and Nelson: sow from late winter through spring and again in late summer to autumn.
- Canterbury: sow from August to April, covering early sowings with a cloche or frost cloth, as frosts run to mid October. Get the last sowing in by April so the roots size up before winter.
- Otago, Southland and Central Otago: sow from September to April, covering early sowings, as frosts run to late October or early November.
How to plant
- Rake the soil to a fine texture and make a drill about 1 cm deep.
- Water along the drill, sow seed thinly and cover. Use fresh seed, as it loses viability quickly.
- Leave 30 cm between rows.
- Germination is slow and erratic. Thin seedlings gradually to about 10 cm apart.
Watering and feeding
Water regularly while seedlings establish. After that, salsify needs water only in long dry spells, which also prevents the roots splitting. No feeding is needed. A mulch of compost in late spring holds moisture and suppresses weeds.
Pruning and care through the year
- Weed regularly, as the slow-growing seedlings are easily smothered. Hand weed close to the plants to avoid damaging the roots.
- Protect young plants from slugs and snails.
- Salsify is related to dandelions and self-sows freely from fluffy seed heads, so remove flowers as they fade unless you want to save seed.
Harvesting
Roots are ready from about four months, usually from mid autumn, and can stay in the ground through winter to be dug as needed; frost sweetens the flavour. Lift them carefully with a fork, as the long roots snap easily and bleed if cut.
Scrub or peel the roots and cook them by boiling, roasting or frying. Dropping peeled roots into water with a little lemon juice stops them browning. Roots left in the ground into spring send up tender shoots, and the flower buds can be cooked too.
Growing in pots
Salsify can be sown in a large container at least 30 cm wide and deep, filled with moist potting mix. Water regularly through the growing season.
Varieties
- Mammoth Sandwich Island
Companion planting
Salsify is a slow root crop that shares a bed well with quicker neighbours.
Good companions
Pests and diseases
Salsify is generally trouble free. Slugs and snails on seedlings are the main concern.
Pests to watch for
- Slugs Seedlings eaten off at ground level.
Diseases to watch for
- White rust White, blister-like pustules on the undersides of leaves. Remove affected leaves.
Common questions
What does salsify taste like?
A delicate, subtle flavour often compared to oysters, which is why it is called the vegetable oyster, with hints of artichoke.
Why are my salsify roots forked?
Stony, compacted or freshly manured soil, or transplanting. Sow direct into deep, stone-free soil that was enriched for a previous crop.
How long does salsify take to grow?
It is slow: roots are usually ready from about four months after sowing, from mid autumn on, and can stay in the ground through winter.
Will salsify self-seed?
Yes. It is related to dandelions and spreads by fluffy seed heads. Remove fading flowers if you do not want seedlings everywhere.
How do I stop peeled salsify going brown?
Drop the peeled roots straight into water with a squeeze of lemon juice, or cook them unpeeled and slip the skins off afterwards.
Sources we checked: RHS: How to grow salsify.