{"id":1704,"date":"2020-05-20T11:45:16","date_gmt":"2020-05-20T11:45:16","guid":{"rendered":"http:\/\/wordpress.library.illinois.edu\/illinoisnewspaperproject\/?p=1704"},"modified":"2020-06-04T15:14:24","modified_gmt":"2020-06-04T15:14:24","slug":"forgotten-colonial-vegetable-salsify","status":"publish","type":"post","link":"https:\/\/wordpress.library.illinois.edu\/illinoisnewspaperproject\/forgotten-colonial-vegetable-salsify\/","title":{"rendered":"Forgotten Colonial Vegetable–Salsify"},"content":{"rendered":"

by<\/em> Kimberly Lerch\u00a0 |\u00a0 Published: May 20, 2020<\/p>\n

\"Photograph
Figure 1. Common Salsify, also called the Cornflower (Tragopogon porrifolius = purple) and Western Salsify, also called the Oyster Flower (Tragopogon dubius = yellow) near Trail, Oregon (photo by US Bureau of Land Management)<\/figcaption><\/figure>\n

While correcting text for the Illinois Digital Newspaper Collections<\/a> (IDNC), I discovered an article in the June 15, 1918 issue of the Chicago Packer<\/em><\/a> that covered a partial ban of some American produce into Canada. I believe the ban had more to do with World War I than the Spanish Influenza pandemic at the time, but I found it interesting that certain foods were banned while others were not.<\/p>\n

The importation of certain fruits and vegetables considered essential for Canadian consumption will be permitted, with the following exceptions: Blackberries, gooseberries, currants, cucumbers, watermelons, artichokes, shallots, green peas, romaine, parsnips, salsify<\/strong>, pomegranates, quinces, nectarines, mangos, eggplant, green peppers, Brussels Sprouts, asparagus, mushrooms, parsley, endive, beets and turnips.<\/em>[1]<\/a><\/p><\/blockquote>\n

Wait, what? I know what all those other things are, but what\u2019s salsify? Is it used to make salsa? From context, I can assume it\u2019s a fruit or vegetable. Time to Google\u2026<\/p>\n

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Definition<\/strong><\/h2>\n
\"Old
Figure 2. Sketch of salsify roots<\/figcaption><\/figure>\n

Purple salsify (Tragopogon porrifolius<\/em>), also called the oyster plant, vegetable oyster, or oat root,<\/em> has a white root and purple flowers. Black salsify (Scorzonera hispanica<\/em>), also known as Spanish salsify,<\/em> has a black root and yellow flowers. Both types of salsify are in the Asteraceae family (along with dandelions) but are different species found naturally in western Eurasia.[2]<\/a><\/p>\n

I will concentrate on the root and the young shoots of purple salsify, Tragopogon porri<\/em>folius<\/em>, in this blog post.[3]<\/a><\/p>\n

Okay, then; T. porrifolius, <\/em>referred to as “salsify” from here on out, is a root vegetable in the same plant family as dandelions. Other root vegetables, such as turnips, parsnips, carrots, and beets were also banned temporarily from shipment to Canada.<\/p>\n

Well, now that we know that it\u2019s a root vegetable, let\u2019s \u201cdig\u201d in!<\/p>\n

The roots kind of look like carrots (see Fig. 2).[4]<\/a> The young root is said to taste a bit asparagus-y, as does its stalk (usually not the part of the plant that is eaten,[5]<\/a> but if you do decide to eat the stalk, prepare it like asparagus) and the grown root a bit oyster-y in flavor (hence the \u2018oyster plant\/vegetable oyster\u2019 monikers).<\/p>\n

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History<\/strong><\/h2>\n

In the United Kingdom salsify was grown for its flower head, not as food. In the 1700s, it was discovered that its roots were edible and even tasty![6]<\/a> Salsify appeared in the Victorian classic Mrs Beeton\u2019s Book of Household Management<\/a><\/em> (1861).[7]<\/a> Stored safely in Illinois Library’s Oak Street facility is the 1909 edition of “Mrs. Beeton’s Book of household management : guide to cookery in all branches, daily duties, mistress & servant, hostess & guest, marketing …”<\/a>\u00a0 This newer edition was revised, enlarged, fully illustrated and brought up to date. Consisting of more than 2,000 pages, readers can also peruse this behemoth through its entry in the HathiTrust Digital Library<\/a>.<\/p>\n

\"Screenshot<\/a>
Figure 3. Spread including title page of 1909 edition of Mrs. Beeton’s Book of Household Management on HathiTrust Digital Library<\/figcaption><\/figure>\n

Salsify was brought over to the New World with the colonists and was grown throughout New England and the Mid-Atlantic.[8]<\/a> Peter Henderson, in his Gardening for Profit: A Guide to the Successful Cultivation of the Market and Family Garden<\/a> <\/em>(1867), from our ACES library and also available online via its entry in the HathiTrust Digital Library<\/a>, states that although not many people eat it, it could \u201cbring a high price\u201d and would be a financially rewarding crop for those that farm it.<\/p>\n

\"Screenshot<\/a>
Figure 4. Title page of Henderson’s Gardening for Profit, along with page on salsify with sketch of the vegetable, on HathiTrust Digital Library<\/figcaption><\/figure>\n

Currently, it\u2019s $2.73 per can (per six-pack 14.1 ounce can unit); but even at that price (I guess Henderson was right\u2014that\u2019s kind of pricey for 14.1 ounces of canned veggies), it\u2019s out of stock! I want to get some so that I can try some of the recipes in part two of this post: “Cooking with Salsify.” There are about four or so ways you can prepare salsify, so a six-pack should be enough to try each.<\/p>\n

Most of the world\u2019s salsify is imported from Belgium now. You can order salsify from Walmart!<\/a><\/p>\n

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<\/h3>\n

Medicinal Use<\/strong><\/h2>\n

Back in 1893, it was reported in the True Republican<\/em><\/a> that \u201csalsify \u2026 has been recommended as remedial or alleviating in cases of consumptive tendencies\u2026\u201d[9]<\/sup><\/a> Salsify is also considered by some to be a food that can help clear out the natural ducts of the fluids and secretions of the body (the liver and gallbladder), act as a diuretic, alleviate nausea, help with constipation, and treat jaundice, arteriosclerosis, and high blood pressure.[10]<\/sup><\/a>,[11]<\/a><\/sup> The Farmer\u2019s Voice<\/em><\/a>, all the way back in 1900, boasted that it \u201c\u2026ranks even above the dandelion root in the excellence of its medicinal qualities\u2026\u201d[12]<\/sup><\/a><\/p>\n

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Grow Your Own<\/strong><\/h2>\n
\"Photograph
Figure 5. Salsify seed head (photo by majomka on Pixabay)<\/figcaption><\/figure>\n

As reported in the Urbana Daily Courier<\/em> <\/a>for home gardeners, \u201cthe heads of salsify open out as they ripen, and unless gathered, the seed will be blown away. It is necessary, therefore, to gather the opening heads about noon of every sunny day, and spread them in an airy place until dry, when the seed can be rubbed out, winnowed and stored.\u201d[13]<\/a> The head looks very similar to a puffy dandelion head when it\u2019s ready to have its seeds blown away (see Fig. 5).<\/p>\n

Growing your own salsify is pretty straightforward;[14]<\/a><\/sup> it’s very similar to growing carrots, beets, and other root vegetables:<\/p>\n