Salsafy
(Tragopogon porrifolium). A hardy biennial, cultivated for the use of its long, white, fleshy roots, which are cooked and served in various ways. It requires an open situation and deep soil, but the latter should not be newly manured for the crop, as this tends to make the roots forked. Seeds may be sown at the end of March, or any time during April, in drills 1ft. apart, and the plants thinned, when large enough, to 9in. asunder in the rows. The roots will be ready for use from October through the winter. A supply should be lifted before severe frost sets in, and stored in sand, in a cool shed. Salsafy is not usually required in large quantities.