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«Tragopogon porrifolius» - Organic Oat root Seeds
0.79 €
1.14 € (Discount: 30%)
A valuable vegetable and dietary product, with a high nutritional value and low calorie content, it forms fleshy grayish-white roots 15-20 cm long, fresh they have a pleasant sweet-spicy taste, in boiled ide they resemble fish.
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Oat root (lat.Tragopogon porrifolius)
It is a valuable vegetable and dietary product with high nutritional value and low calorie content. Forms fleshy grayish-white root vegetables 15-20 cm long, fresh they have a pleasant sweetish-spicy taste, when cooked they resemble fish or oysters.
Growing oat root
The technique of growing oat root is quite simple. If you are sowing oat root on poor, mineral soils, it is necessary to apply fertilizer, consisting of ammonium nitrate and potassium salt, when digging a garden bed.
Since the plant is cold-resistant, oat root can be sown relatively early. Moreover, the earlier you sow the seeds, the more friendly the seedlings will be. If the area for sowing is large enough, seeds are sown with a row spacing of 25 cm. The
seeds are sown in early spring or before winter, to a depth of 2 cm. Root crops for consumption can be harvested 100-120 days after germination. Soups are prepared from root crops, used as a seasoning for meat and fish dishes. Salads are prepared from young leaves.
In the first year of life, the oat root forms a rosette of long leaves and a fleshy root crop. In the second year, a tall, up to one meter, stem grows, which branches strongly and ends in flowers.
Oat root care consists in loosening and weeding the soil. Oat root can also be sown with freshly harvested seeds in mid-summer. Then, by the fall, the plant will get stronger, overwinter under the snow and start growing in early spring.
Growing oat root as a biennial crop can produce larger roots. The oat root is harvested in late autumn. Part of the crop can be left in the ground and used in the spring. For its edible white roots, it is grown as a vegetable crop in many countries around the world.
Eating oat root in food.
The oat root is eaten by the roots. When boiled in salt water, the bitter taste of the raw root disappears. The roots are used boiled, fried and stewed, and also added to soups.
Young stems with leaves are also used. It is recommended to roll the stems between the palms to get rid of the bitter milky juice.