Mammoth Sandwich Island Salsify

Mammoth Sandwich Island Salsify is a unique and delicious root vegetable that’s sure to intrigue gardeners and food lovers alike. Also known as "oyster plant" for its subtle, shellfish-like flavor, this heirloom variety produces long, creamy-white roots with a tender texture and a slightly nutty taste. The plant thrives in cool seasons and well-drained soil, making it a rewarding crop for gardeners who enjoy cultivating uncommon vegetables. Its versatility in the kitchen is unparalleled—roast it, mash it, use it in soups, or even saute it for a gourmet touch to your meals. Salsify is prized for its ability to elevate everyday dishes with its delicate flavor profile and is a favorite among chefs for its culinary potential. This vegetable also stores exceptionally well, providing fresh, nutritious roots through the colder months. In addition to its culinary appeal, Mammoth Sandwich Island Salsify is a conversation starter, offering a touch of old-world charm and novelty to your garden.

Also Known As: Mammoth Salsify, Sandwich Island Salsify, Oyster Plant, Black Salsify, Vegetable Oyster, Jerusalem Salsify, Salsify Root, Wild Salsify, Salsify, Purple Salsify, Spanish Salsify.

Plant Name:	Salsify, Mammoth Sandwich Island
Latin Name:	Tragopogon porrifolius
Days to Germinate:	7-21
Days to Harvest:	150
Plant Height:	4 Feet
Spread:	18 Inches
Growth Habit:	Root, Rosette
USDA Zones:	5-9
Lifespan:	Biennial
Brand:	TomorrowSeeds
Sunlight:	Full Sun, Partial Shade
Pollination:	Heirloom, Open-Pollinated
GMO:	No
Fungicide-Treated Seeds*:	No
Seeds Packed For**:	2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.

Planting Instructions:

Soil Preparation:

Choose an area with heavy, well-draining soil that receives at least 6 hours of sunlight each day. Remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade or till the soil 8-12 inches deep. Loosening the soil will help the plant establish strong roots.

Plants grow best in soil with lots of organic matter. You may optionally add fertilizer or organic material such as compost, leaves, or rotted hay to mix into the soil at this point. For small gardens, scatter 2-3 tablespoons of fertilizer evenly and work into the top 2-3 inches of soil for each hill or 2 foot by 2 foot planting area. For larger gardens, scatter 2-3 pounds of a complete fertilizer for each 100 square feet of planting area. Work fertilizer or organic material into the soil and leave the surface smooth.

Form rows of soil beds 4-6 inches high and at least 12 inches apart. This formation of ridges will help with drainage. If planting in a garden bed, roots can be planted more densely, at a rate of 16 plants per square foot.

Planting:

Plant salsify in the spring as soon as the soil can be worked and the soil reaches about 45F (germination is 50F-70F). For fall crops, direct sow seeds 10-12 weeks before the first average frost date. In milder climates, it is possible to plant in late fall for overwintering and an early Spring harvest. To plant, make holes 1/2 inch deep and spaced 3 inches apart down the rows of raised beds. salsifys can also be double-planted (planted in pairs) down the rows. Plant 2-3 seeds per hole. If choosing to thin to the strongest plant, determine the strongest and healthiest plant when seedlings emerge, then remove all other plants, narrowing to a single plant per hole. Cover seeds thinly with soil and water after planting.

Planting Depth:	1 inch
Within-Row Spacing:	3 inches
Between-Row Spacing:	12-18 inches

Care During the Season:

Watering: Water the plants deeply, soaking the soil to a depth of 6-8 inches, once a week. If there is no rainfall, water 2-3 times a week. Sandy soils may need to be watered more often than heavy clay soils.

Weeding: Keeping plants weed-free improves production. If plowing or hoeing, do not dig deeper than 1 inch to prevent from cutting the feeder roots.

Fertilizing: Once seedlings are established, 2-4 weeks after planting, you may optionally apply a complete fertilizer, without letting the fertilizer touch the plants. Read and follow fertilizer instructions for best application. Water plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and follow cautions, warnings and directions.

Diseases: If spots or mold appear, treat plants with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. When using fungicides always follow label directions.

Harvesting:

Salsify is harvested in late fall, after the plant’s roots have fully matured and the weather has cooled. The best time to harvest salsify is once the leaves start to die back, usually around 120 to 150 days after sowing, depending on the growing conditions. You can harvest salsify anytime after the root has reached a good size, but waiting until the plant is fully mature ensures the best flavor and texture. To harvest, carefully dig around the roots with a spade or fork, gently loosening the soil to avoid damaging the long, delicate roots. It's essential to handle the roots with care, as they are easily broken. Salsify can be harvested before the first frost, but it actually becomes sweeter and more flavorful after a light frost, as the cold helps to convert some of the starches into sugars. After harvesting, the roots can be stored in a cool, dry place, or you can use them immediately in a variety of dishes, such as soups, stews, or roasted vegetables.