• Carrots
• Turnips
• Potatoes
• Swedes
• Sweet Potatoes
• Parsnips
• Beans
• Lettuce
• Leeks
• Spinach
• Cabbage
• Cauliflower
• Endive
• Kohlrabi
• Rutabaga

Soil Type and PH Levels

pH level of 6-8

You can plant salsify seeds about two weeks before the last expected frost in spring for fall harvest. Make sure the soil temperature is at least 40°F.

If you live in an area with mild winters, plant salsify in early fall for a winter harvest. Salsify needs up to 150 days for harvest and is better tasting if it matures in winter.

Plant seeds about 1/2 an inch deep and 4 inches apart with 18-inches between rows. You can plant closer and thin the seeds out later to ensure a good number of germinations.

Fertilizer Levels

N-P-K value of 0-10-10 or 5-15-15

Salsify is ready for harvest when it’s about 12 inches in length. This can be anywhere between 120 and 150 days depending on the variety.

The roots grow deep and you don’t want to damage them when removing them. Salsify won’t store well if damaged.

Use a fork and dig down and beside the root as best you can. Lift it gently from the soil. Store it in a cool dry place for two weeks to allow it to dry.

If you harvest in the fall, leave the salsify in the ground until it’s been through a couple of frosts. This makes the root sweeter.

Storing
Store salsify in the refrigerator for up to 4 weeks. Keep an eye on it and if the root starts to get a bit soft, its best to use it.

If you have a cool dry place like a root cellar, salsify will store for between 2 and 4 months.