How to Grow Salsify in Australia
A cool-season root crop for the home garden
Growing your own Salsify is one of the more satisfying things you can do in an Australian backyard. It is rated intermediate to grow. Saves ~$8-12/bunch. Almost never in supermarkets. A genuine rarity.
This guide covers when to plant Salsify in your region, the position and soil it likes, how to sow and space it, day-to-day care, the pests and diseases to watch, and how to harvest and store your crop.
When to Plant in Your Region
Salsify is a cool-season crop, fully frost-hardy. In subtropical South-East Queensland it is sown in March, April, May and June. Timing shifts with your climate, so choose your region below for a local calendar.
Varieties to Try
Mammoth Sandwich Island
The standard variety. Long white roots with mild oyster flavour.
Try: Eden Seeds, Mr Fothergill's, Diggers
Position and Soil
Give Salsify full sun (at least 6 hours a day). It does best in free-draining soil with a pH around 6 to 7.5. Dig through plenty of compost before planting, and mulch to hold moisture and keep weeds down. It can be container-grown in 40cm+ deep, though it is happier in the ground.
Sowing and Spacing
Sow seed about 1 cm deep. Thin or space plants to about 15 cm apart. Seedlings usually appear in around 10 days, fastest when the soil is between 10 and 18 degrees.
Tragopogon porrifolius. The "vegetable oyster" with a subtle oyster-like flavour when cooked. Long white taproot, like a thin parsnip. Purple daisy-like flowers are also edible. Old European kitchen garden staple now making a comeback. Needs deep, loose soil.
Care
Water consistently, roughly 4 L per plant every 3 days in warm weather, less in cool or wet spells. Feed every few weeks through the growing season with a balanced organic fertiliser, and keep mulch topped up.
Pests and Diseases
Keep an eye out for Few. The main diseases to watch are White rust. Good spacing, watering at the base rather than over the leaves, and crop rotation prevent most problems. See our Pest and Disease Guide to identify and fix any issue.
Harvesting and Storage
Salsify is typically ready to harvest in around 120 days (about 4 months). Cool dark place in sand for weeks. Fridge wrapped for 1-2 weeks.
In the Kitchen
In the kitchen, salsify is good roasted like parsnips, made into a creamy soup, sauteed with butter and herbs and battered and fried as fritters. Nutritionally: good source of iron and calcium and high in inulin prebiotic fibre.
Companion Planting
Salsify grows well alongside Carrot, Lettuce and Onion. Our Companion Planting Guide has the full pairings.
Track Your Salsify Growing
Add salsify to your garden in the Planting Season app and get reminders for planting, care and harvest, tuned to your region.
Open the App →Frequently Asked Questions
When should I plant Salsify in Australia?
Salsify is a cool-season crop. In subtropical regions like South-East Queensland it is sown in March, April, May and June. Timing changes with your climate, so use the calendar above for your region.
How long does Salsify take to grow?
Salsify is generally ready to harvest in around 120 days (about 4 months).
How much sun does Salsify need?
Give it full sun (at least 6 hours a day) for the healthiest growth and best harvest.
See also: Salsify in the Plant Library
