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Salsify is a cool-weather root crop that thrives in temperate climates. Sow salsify as early as two weeks before the last expected frost in spring, when the soil temperature reaches about 40°F.
In milder winter regions, salsify can also be sown in early autumn for a winter harvest. This allows the roots to mature during cooler temperatures, enhancing their flavor and texture.
Salsify prefers deep, friable, well-drained soil that allows its long roots to develop properly. Do not allow the soil to dry out prior to emergence.
Plant in full sun. Sow in early to midspring as soon as the soil has warmed. Sow seeds approximately ½ inch deep.
Germination: Salsify seedlings can take up to three weeks to emerge. Keep the seedbed consistently moist while waiting for emergence.
When to Harvest: Dig roots in late fall. Overmature roots can become tough and woody, so select tender roots that are free of defects.
For extended storage, remove the tops and keep roots refrigerated between 33°F and 35°F at approximately 90% relative humidity.
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