Medieval herb garden blog 70: Salsify

We topped up the sales-barrow. There is now goat’s rue alongside various herbs and flowers on sale. We also have a few corn on the cob plants if anyone ever fancied having a go at growing it! More peas will be available shortly.

We had two unexpected visitors to the castle this morning. One was a beautiful Alaskan Klee Kai, which is quite rare in this country and looks like a miniature husky.

The other was the ridiculously cute Fester the ferret. Fester's owner had brought them to Pontefract Castle for a walk - on a lead, of course!

In its first year, salsify grows as a low-lying, non-flowering dense rosette of long, narrow, grass-like leaves. The leaves are grey-green and typically 8 to 15 inches (20 to 38 cm) long.

The plant focuses its energy on creating a long, parsnip-like, tapered, white-fleshed taproot. If not harvested, in the second year it produces a tall stem. The stem is largely unbranched. It oozes a milky juice when cut.

Salsify flowers between June and September. The flower head is purple. It is 2 to 3 inches (5 to 8 cm) across. The flower head is surrounded by 8 to 9 green tapered bracts which are longer than the petals. The bracts hide the petals completely when closed. The flowers are hermaphroditic (containing both male and female parts). They are pollinated by insects.

The fruits / seeds of salsify are very similar to dandelions. This ball of fluff gives the plant one of its common names: 'goat’s beard'.

Raw salsify is 77% water, 19% carbohydrates and 3% protein. It contains almost no fat. Raw salsify gives 82 calories in a 100g sample. It also contains small amounts of riboflavin, vitamin B6, vitamin C, manganese and phosphorus.

The salsify root is said to have a mild taste when uncooked, like asparagus or oysters.

The flowering shoots of salsify can be used like asparagus, either raw or cooked. The flowers can be added to salads. The sprouted seeds can be used in salads or sandwiches.

The raw, young roots can be grated for use in salads. Older roots are better cooked by boiling, mashing, roasting or frying.

Salsify is commonly used in soups, stir-fries and stews. It is usually paired with butter, cream, garlic, parsley, mushrooms, lemon or bacon.

Both the flowers and plant tops / stalks of salsify can be used as a natural dye. They produce various shades of yellow.

Salsify is one of the best natural sources of inulin, a soluble fibre classified as a prebiotic. Inulin serves as a fuel source for beneficial gut bacteria, such as bifidobacteria and lactobacilli. These play a crucial role in gut barrier function, immune regulation and overall digestive health.

The name “go-to-bed-at-noon" refers to the plant's habit of opening its flowers early in the morning and closing them up by midday. So, if you want to see them in bloom, you’ll have to visit the MHG before lunch! Because of this, salsify was viewed as a symbol of the sun and transformation.

The airy, giant dandelion-like seed heads of salsify are believed to represent dreams and wishes.

Salsify was traditionally eaten on Easter Sunday. It was thought to cleanse the blood and wake up the body after a long restrictive winter diet.

White rust (albugo tragopogonis) is the most common disease affecting salsify. It can also suffer from the rust diseases caused by puccinia hystericum, puccinia jackyana and puccinia scorzonera.

Salsify was used for relieving indigestion, nausea and irritability associated with liver or stomach issues. It was said to help “in obstruction of the gall, and the jaundice, procures appetite, warmeth the stomach, prevaileth greatly in consumptions, and strengtheneth those that have been sick of a long lingering disease”.

It was also thought that “The roots of Goat's-Beard (salsify) boiled in wine and drunk, assuageth the pain and pricking stitches of the sides.”

*As always, this isn't to be considered medical advice today. Please don't use any plants mentioned in these blogs as medicine without advice from a doctor.