Harvest salsify in November after several light freezes. The cool fall temperatures enhance the oyster-like flavor of the roots. After harvest, trim off the foliage ½ inch above the roots and store the salsify at a temperature of 32 degrees Fahrenheit and a relative humidity of 95 to 98 percent.
Salsify can also be left in the garden over winter and harvested in early spring before growth resumes.
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