| Description | Mammoth Sandwich Island Salsify (Tragopogon porrifolius) An heirloom salsify that has been cultivated as a fall root vegetable since the 1800s. |
|---|---|
| Pronunciation | (tra-go-POH-gon) |
| Plant Type | Biennials, Edible Fruit, Site author's observations |
| Sunlight | full |
| Moisture | average |
| Soil & Site | average loamy, loose garden soil |
| Temperature | best harvested in the fall after cold temperatures or frost |
| Flowers | purple, since it is a biennial will flower the second year |
| Leaves | grass like |
| Roots | white to creamy taproots |
| Dimensions | plant reaches around 15 inches |
| Maintenance | this to about 2-3 inches apart |
| Propagation | seeds |
| Native Site | Mediteranium |
| Cultivar Origin | Mammoth Sandwich Island salsify, developed in the 1860s in the United States |
| Misc Facts | Salsify has been cultivated in Europe for its edible, carrot-like root since the 16th century. Thomas Jefferson planted "Salsafia" as early as 1774 in his Monticello vegetable garden and called it "one of the best roots for winter" in 1812. Mammoth Sandwich Island salsify, developed in the 1860s in the United States AKA: Oyster Vegetable |
| Author's Notes | Grew this in the summer of 2020 |
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