Re: Salsify
Paul Harrar wrote:
>
> Hey, folks. Hope your spring gardens are blooming nicely.
>
> I'm interested in general info on purple salsify (Tragopogon
> porrifolius) and yellow salsify (Tragopogon dubius). The CalFlora
> database has very little info, probably because it is nonnative. It also
> is known as "oyster plant." I have read somewhere that this plant was
> introduced to North America by the early English colonists (food source)
> and that it has successfully spread across the continent.
> Do you European listers know anything about where salsify grows wild in
> Europe? Anyone have any salsify cooking recipes?
Hi Paul
My old (1952) British Flora lists the Goat's Beard T pratensis as native
there. This is a yellow-flowered species and possibly the same or
similar to your T dubium. It's second common name is
"Jack-go-to-Bed-at-Noon" which suggests its opening habits may be the
opposite of the 4-O'clock! It appears to be a hardy species which can
grow just about anywhere from meadows to sand dunes, and is common
throughout much of Europe from Scandinavia and South Russia to Spain and
the Caucases, besides being also found in some of the temperate parts
of Asia, including Iran and Siberia.
It also mentions T porrifolous, but says it is introduced from the
Mediterranean area and lists it as a British garden escape..Presumably
not nearly as hardy as T pratensis.
Both are described as either annual or biennial.
Cultivation
My excellent local (NZ) book "The Cook's Garden" seems to have all the
answers at least about T porrifolius, which is the one cultivated for
food and known as the "vegetable oyster". It was first cultivated in
Italy about the 16th C and reached Britain about 200 years later, from
which it was doubtless spread by colonists to America and later to NZ
also.
Although from a different family, it grows almost exactly like a carrot,
(including the preference for a fine easily-penetrated soil and the
forking if it encounters undigested organic matter) but it has a much
longer root (18-25cm apparently) and takes 14-21 weeks to mature which
necessitates planting it early in spring. It appears to be pest and
disease-free which should doubtless also make it a good ornamental.
Harvesting Dig roots as required, taking care not to damage them as
they bleed easily and the flesh discolours with air contact.
Cooking Scrub roots and trim root and stalk end, peel quickly and drop
immediately into water acidified with white vinegar or lemon juce which
will retard discolouration.- Allowing about 100g per serving, if too
long to fit into the pan, cut into convenient lengths for cooking and
cook in salted water with a tablespoon of lemon juice until softened,
Drain well and cut into bite-sized chunks.
To preserve the delicate flavour serve as simply as possible. Try any of
the following:-
With butter and freshly-ground pepper
With sour cream, pepper and chopped parsley or chives.
With parsely sauce, bechamel, cheese or hollandaise sauce.
Cover with French dressing and allow to cool. Sprinkle with choopped
parsley or chives and garnish with lemon slices.
Salsify Pie (for 6)
600g prepared and cooked salsify. (about 1 1/4 pounds)
700g potatoes ((about 1 1/2 pounds)
Salt and pepper to taste
Milk to mix
70g grated chedder cheese. (approx. 2 1/2 ounces)
Sauce
2 tablespoons butter
2 " flour
1 1/2 cups milk
salt and pepper
A little anchovy or seafood sauce.
2 tablespoons chopped parsley
Prepare the sauce by the standard white sauce method adding the anchovy
or seafood sauce and the chopped parsely after it is cooked.
Cook and chop the salsify. Boil the potatoes and mash with the butter,
seasoning and milk to moisten.
Put the chopped cooked salsify in a greased ovenproofed dish. Cover with
the sauce, top with the mashed potato and sprinkle with grated cheese.
Bake at 200 degrees C (392 F)for 10-20 mins until heated through and
golden brown.
Moira
--
Tony & Moira Ryan <theryans@xtra.co.nz>
Wainuiomata, New Zealand. (on the "Ring of Fire" in the SW Pacific).
Lat. 41:16S Long. 174:58E. Climate: Mediterranean/Temperate
