The Family Kitchen Gardener (1856)/Oyster Plant
SALSAFY, OR VEGETABLE OYSTER.
Tragopògon pòrifolius.—Salsifis, Fr.
Salsafy is a hardy carrot-rooted biennial, a native of the mountain meadows of Switzerland. It is considered wholesome and nutricious, and much esteemed by some classes, under the name of Oyster-plant, from its flavor after being cooked, having a considerable resemblance to the Oyster. It makes an excellent variety at the table, and forms an agreeable dish throughout the Winter season. As the Oyster is a very celebrated fish, and many in the interior rarely obtain it, all may cultivate this vegetable, which really makes a near approach to it in taste, when cooked in the following manner. Previous to boiling the roots, let them be slightly scraped, and then laid in water for about an hour; then boil them till quite tender. Let them be taken out and laid to drain for a short time, during which a thick batter should be made with the white of eggs beaten up with a little flour. Grate the roots down tolerably fine; press them into small flattened balls; dip these in the batter, and roll them into grated crackers or crumbs of bread; then fry them in a pan till they are of a deep brown color, when they are ready for the table, and will form a very agreeable and even delicious dish.
Culture.—Sow the seed in drills, half an inch deep, and ten inches apart, in April, or before the end of May. As soon as the plants are an inch high, thin them out with the hoe to four or six inches apart. Keep the ground clear of weeds, giving them the general culture of Carrots. This vegetable is perfectly hardy, and may stand out all Winter, though it is necessary to store away a quantity for Winter use when the ground is hard frozen. They like a deep, rich soil, and will be in good condition for the table till the end of March.