How to cook salsify

Information for salsify in our free cooking ingredients collection.

Salsify

Salsify is a white-fleshed vegetable root that could easily be mistaken for a yellowish gray carrot or parsnip. The salsify plant, which is 10 to 12 inches in length and has a diameter of about 2 1/2 inches, is cultivated primarily for its slender edible roots, although the young tender leaves, often called “chards”, are commonly used in salads.

Family - Asteraceae
Scientific name - Tragopogon porrifolius
Common name - salsify, vegetable oyster, oyster plant

Salsify is not a significant source of nutrients

Varieties

Salsify can be divided into three types: the most familiar white salsify, black salsify, and Spanish salsify. They are all similar in shape, flavor, flesh color, and size. However, black salsify, as its name implies, is black on the surface, and Spanish salsify is slightly wider in diameter than the other varieties. The most popular variety for the home garden is the Mammoth Sandwich Island, a subspecies of the white salsify which has French blue flowers. The Black Giant Russian is the most common of the Spanish salsify.

Origin and botanical facts

In its wild form, salsify is believed to have been a part of the diet of the ancient Greeks, although the vegetable was not a popular culinary item until the mid-17th century. Salsify appeared in North America and in England during the 18th century. The salsify plant is also known as “vegetable oyster” or “oyster plant” because its mild, sweet flavor is reminiscent of that of the oyster, although some prefer to call it the “goatsbeard plant” because its grass-like leaves are bunched in a manner resembling a “goatee”.

The plant is a biennial, alternating yearly between purple and rose-colored flowers that resemble dandelions and are closely related to lettuce and chicory. The roots grow best in rich, slightly alkaline, fine-textured, loose sand and after exposure to the cold. It is an easy vegetable to grow and is available year-round, although the peak season in the United States is from June through February. Salsify is a more popular vegetable in Europe, which may explain its greater availability in markets specializing in Greek and Italian foods. During harvest, care must be taken not to damage the brittle roots because bruised salsify loses much of its flavor. After harvest, the roots must be kept in cold storage at 90 to 98 percent humidity to retain their freshness, because dehydrated roots shrivel and also lose their flavor.

How to cook salsify

A firm, well-formed, medium-size root that is heavy for its size is the best choice. Oversized roots are tough and woody and should be avoided. Salsify oxidizes very quickly when peeled and must be placed in cold lemon water to prevent darkening. If salsify is stored with the tops removed in a sealed plastic bag in a cold, moist storage area, it may keep up to 4 months.

Salsify can be baked, steamed, fried, served in soups, or cut into cubes and stewed. If roots are to be steamed, they should be scrubbed and peeled before cooking. The sliced root can be added to savory vegetable pies. In addition, young shoots and flower buds can be used as a substitute for asparagus or added raw to salads.

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