Salsify was popular in Europe as early as the 16th century where it was introduced from Italy. Known as Vegetable Oyster, Mammoth Sandwich Island Salsify tastes remarkably like oysters, but they look much like a carrot. This variation, developed in America, has be the primary variety available since the 1860s. These creamy white roots are 8 to 9 inches long and 1 to 1-1/2 inches across at the shoulder. Traditionally this root vegetable is served is a puree, similar to parsnips and potatoes. They are excellent when peeled, sliced and boiled or fried. They can be steamed or sautéed in butter, and many people enjoy them served in sauces or soups. They require a long season, but can either be dug and stored in the fall or left in the ground all winter and harvested as needed as frost will not impact their quality of taste or texture. This root vegetable is easy to grow. When this plant is young the greens look very similar to grass. This salsify variation does best in loose, sandy soil. The plants should be given 2 inches of space from other plants to make sure they have enough room to grow. Maturity is reached around 120 days. 1 Packet: 5g1 Gram ~ 70 seeds1 Pound ~ 31,000 seeds