Salsify

[Sue]

I grew this last year and some of the roots are still in the ground, but the tops look like they are starting into growth. Will they still be OK to eat or have I left it too late now?

Also - anyone know the best way to cook. I've boiled peeled roots in lemon juice and water, then fried them gently as per the books, but I have to say I was not too impressed. Vegetable oyster - hhhmmmmmm Is there a tastier way with them or is the flavour just elusive

Sue

[PAULW]

SUE
Yes they are alright just found some parsnips that have done the same thing, have you tried roasting them.

[Geoff]

We grew them last year for the first time but won't be bothering again, not much effort but not much reward by way of flavour either.

[Sue]

Thanks Paul & Geoff - will try roasting them & see if they are better that way. I agree Geoff they are dead easy to grow, but don't think I'll be bothering with them again.

Sue

[beefy]

I grew this last year and some of the roots are still in the ground, but the tops look like they are starting into growth. Will they still be OK to eat or have I left it too late now?

Also - anyone know the best way to cook. I've boiled peeled roots in lemon juice and water, then fried them gently as per the books, but I have to say I was not too impressed. Vegetable oyster - hhhmmmmmm Is there a tastier way with them or is the flavour just elusive

Sue

Recipie for Salsify -
1 Fill saucepan with salsify
2 Cover with water
3 Place brick on top of salsify
4 Boil vigoursly for 6 hours topping up with water as required.
5 Drain throw away salsify
6 Eat the brick