This is a hardy biennial vegetable, resembling a small parsnip, and as
easily grown. When properly cooked, its flavor resembles the oyster,
whence its name. Sow and cultivate as parsnips or carrots. It is
suitable for use from November to May. It is better for being allowed to
remain in the ground until wanted for use, though it may be well kept,
in moist sand in the cellar. Care is necessary in saving seed as it
shells and blows away like thistle seed, as soon as ripe. It must be
sown quite thick, on account of its proneness not to vegetate. It should
be more extensively cultivated.