The 'Mammouth' common salsify is a root vegetable that delights with its taste and high nutritional value. Long, pointed roots and young, sweet leaves constitute the edible parts of this plant. Salsify contains plenty of potassium, phosphorus, vitamin C dietary fibre. The inulin content (a natural polysaccharide) proves to be exceptionally beneficial for health. It protects from constipation, improves the functioning of the digestive system and supports the intestines. Inulin has also prove preventive properties against atherosclerosis and diabetes .

The roots are covered with yellowish skin. Salsify tastes similar to asparagus. Its flesh is tender and slightly sweet. It can be eaten raw, but vast majority of recipes suggests cooking it. Salsify constitutes a great side dish to meat and you can also add it to stews. Steamed salsify tastes great in salads. A creamy soup made of pureed salsify roots tastes great with roasted pistachio nuts. Young leaves of this vegetable can be added to salads.

Growing salsify is easy. Sow in spring directly onto beds. The site should be warm and enriched with a dose of compost or manure the year before. The bed needs to be weeded and frequently watered. Roots are harvested in autumn, starting in October, as they nutrient concentration reaches optimal level at that time. You can harvest the roots until the earth freezes. Salsify can be stored for several months. 

One package contains 2 grams of seeds. The sow-by date and the growing instructions can be found on the back side of the package.

• Use: cooked, seldom raw roots - salads, as side dish, in stews; fresh leaves in salads
• Harvest time: October - December
• Site: warm; weeded, frequently watered soil enriched with compost or manure the year before
• Weight (in grams): 2 g