Schorseneer (witte)

Tragopogon porrifolius

Sow salsify direct from late March to early May, in sun in deep, stone-free, well-drained soil — it's a hardy biennial root vegetable grown for the long pale tap roots harvested in autumn and winter. Salsify is very hardy (RHS H6–H7) — the roots stand in the ground through winter and are lifted as needed from October through to early spring. The famous "oyster" nickname comes from the subtle delicate flavour of the cooked root, said to resemble oysters (a stretch, but the flavour is genuinely unusual). Like parsnip, salsify needs fresh seed each year — viability drops sharply after one year. Pull deep stones before sowing; the roots fork around obstructions, ruining the harvest. An old-fashioned UK veg that's been almost forgotten — worth growing for the unusual flavour and the satisfaction of a traditional winter root crop.