Seasons/Availability
Salsify root is available year round with a peak season September through April possibly stretching into May.
Current Facts
Just recently, salsify has made its comeback debut in specialty stores. White salsify is usually found in the market still attached to its grasslike luxuriant greens. The young leaves of black salsify are also edible, but at present, do not appear on the vegetable in markets.
Description/Taste
Obviously very short on good looks, this ominous-appearing edible root looks like it could be a petrified carrot. Non-tapering, the flesh is cream-colored beneath its dark skin. Longer than white salsify, this smoother variety also has a more uniform shape. Black salsify is found to be the most preferred as it is fleshier, easier to peel, less fibrous and offers a more distinct flavor. Even though they slightly differ in taste and texture, both types of salsify are delicate and subtle. Some say it offers an oyster-like flavor, while others say it tastes similar to an artichoke and the reason may be because cooked salsify develops a texture similar to that of an artichoke heart.
Nutritional Value
Low in sodium and offering a good amount of protein and fiber, a three and one-half ounce serving contains about 82 calories. This root provides modest amounts of vitamin C, some B vitamins, potassium and is a good source of complex carbohydrates. A note of caution: salsify may cause gas, sometimes volcanic. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
It is advised to go gently when flavoring salsify no matter which method of cooking is chosen. Steaming is preferred over boiling as it breaks easily. Once cooked, cut as desired. Briefly heat in butter with a sprinkle of sugar, salt and a splash of lemon juice. Cover with a light béchamel or cheese sauce in a shallow baking dish; bake until just lightly browned. Cooked salsify loves vinaigrette; cool to room temperature; serve with crusty bread. Braises and stews welcomes its natural flavor. Add during the last forty-five minutes of cooking. Pair with veal or fowl. Salsify loves chunky vegetable soup. For a delicate soup, simmer salsify in a light stock; puree. When peeled, this root darkens immediately. Place it in a bowl of water and lemon juice during preparation to prevent darkening. Wear rubber gloves to avoid discoloration of hands. To store, wrap in plastic; refrigerate. If in good condition when purchased, it will keep up to two weeks. Check periodically to prevent the root from drying out. Black salsify and white salsify are interchangeable in recipes.
Ethnic/Cultural Info
Particularly popular in Belgium, the Italians, British and French have been known to favor this vegetable as well. Salsify has been a favorite winter vegetable for home gardeners for a long time. Thomas Jefferson, a major fan of this root, planted more of it than any other common crop. Farmers of the nineteenth century also planted their share.
Geography/History
Black and white salsify were grown in gardens in the late sixteenth and early seventeenth centuries in Europe. The word "salsify" is used to describe these two plants that belong to the large Compositae family. Horticulturists group black salisfy, Scorzonera hispanica, and white salsify, Tragopogon porrifolius, together as their culinary use and growth pattern are almost identical. Regarding black salsify, Scorzonera, pronounced skort-soh-NAIR-a, comes from escorzo nera, Spanish for black bark or from escorco, the Catalan word for viper. This name was chosen as the juices were believed to contain an antidote to snakebite. Since the plant was introduced to Europe by Spanish seed, hence, the name hispanica was given to the root. Describing white salsify and referring to the milky white seed filaments, the word Tragopogon means "goat's beard". Porrifolius means "leek-leaved", describing the flat grassy greens. That makes sense.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
