When to plant Salsify in Temperate Australia
Temperate zone — applies to Sydney, Melbourne, Adelaide, Perth, Newcastle and similar areas. Growing elsewhere? Cool · Subtropical · Tropical · Arid.
Sow salsify direct from September to December in spring or January to March in late summer, dropping seed 15-20 mm deep straight into loose, deep soil. Seed germinates in 10-18 days, and this long-season root takes 120-150 days to mature its slender, oyster-flavoured taproots. Thin seedlings to 10-15 cm apart with rows 30 cm apart. Temperate gardens from Perth to Newcastle suit salsify well, as it needs a long, mild growing run and, ideally, a touch of winter cold to sweeten the roots before harvest.
Sowing calendar — temperate zone
Green months are your sowing window: September to March.
Growing notes
Salsify is grown for its long, tapering white roots, prized for a delicate flavour often likened to oysters. Like all long roots, it wants deep, loose, stone-free soil so the taproot runs straight and unforked. Dig the bed over well and avoid fresh manure, which causes the roots to fork and go hairy.
The most common failure here is patchy or slow germination. Salsify seed is short-lived and unreliable, so always sow fresh seed from the current season, keep the bed evenly moist until seedlings appear, and sow a little thicker than you think you need. Once up, the plants are undemanding.
Give salsify a long, steady run without letting it dry out badly, as drought stress makes the roots tough and woody. In temperate districts around Melbourne and Adelaide, roots sown in spring are ready from late autumn and actually improve after the first cold snaps, which sweetens them. Lift them as needed through winter, as they store best in the ground. If you leave a few plants, they send up tall stems topped with purple, dandelion-like flowers the following year, which are ornamental and loved by bees.
Salsify at a glance
| Sowing depth | 15-20 mm |
|---|---|
| Plant spacing | 10-15 cm |
| Row spacing | 30 cm |
| Germination | 10-18 days |
| Days to maturity | 120-150 days |
| Frost tolerance | Hardy |
| Method | Sow Direct |
Common questions
- What does salsify taste like?
- The cooked roots have a mild, sweet flavour often compared to oysters, which earns it the nickname vegetable oyster. A touch of winter cold before harvest deepens the sweetness.
- Why is my salsify seed not coming up?
- Salsify seed loses viability quickly, so old seed germinates poorly. Always sow fresh seed from the current season, keep the bed evenly moist, and sow a little more thickly to allow for gaps.
- Why are my salsify roots forked?
- Forked, hairy roots usually come from stony ground or fresh manure in the bed. Grow salsify in deep, loose, well-dug soil without recent manure so the taproot can run straight.
- When do I harvest salsify in Melbourne?
- Roots sown in spring are ready from late autumn onward, about 120-150 days after sowing. In Melbourne you can leave them in the ground over winter and lift them as needed, as the cold improves their flavour.
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