Haverrot, Gammal Gotländsk
"Old salsify" from Gotland (island on the east coast of Sweden), is the best salsify we have tried; sound, fast, tasty and few divided roots. This sort was found, running wild beside a house from the Middle Ages at Dalhem, Gotland by a member of Sesam, Bengt Larsson. We have bred his seeds by selection for several years and multiplied them and can now offer them for sale as our own first sort. So far we alone, have this excellent salsify. A portion contains about 50 seeds.
|Latin name:||Tragopogon porrifolius|
|Botanic family:||The Sunflower Family - Asteraceae|
|Days to maturity:||110|
SowingSalsify is the first thing to be sown in spring, as soon as the frost in the ground has broken up and the soil has dried out a little. Sow 2 cm deep. Salsify needs a long season. Sowing in autumn usually succeeds as well and that is an extra early start.
Spacing10-15 cm between the plants and 40-50 cm between the rows.
HarvestDig up the roots carefully as late as possible in autumn. If covered with plant refuse, harvest can go on till they freeze firmly in the ground or let them remain until next year to grow a bit more. Wintered roots begin blooming later in summer. That makes the root harder and harder so do not delay harvesting. The leaves are edible as well. Store the black salsifies in moist sand or peat in an earth cellar. It is used in casseroles, soups and gratins etc. or eaten lightly poached with butter.
Seed70-90 seeds/g. One portion is enough for a stretch of several meters. About 30 g sows 100 m and 500 g (1lb.) sows 1000 m2 .
A portion contains about 50 seeds.