Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
Seasons/Availability
Salsify root is available year round with a peak season from fall through early spring.
Current Facts
White salsify is usually found in the market still attached to its grass-like, greens. The young leaves of black salsify are also edible, do not often appear on the vegetable in markets. Salsify is also known as Oyster root.
Description/Taste
The edible salsify root resembles a russet-like carrot. Non-tapering in shape, the flesh is cream-colored beneath its dark skin. Longer than white salsify, the smoother, black 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 very mild and subtly-flavored. Flavor descriptions range from oyster-like to artichoke.
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.
Applications
Flavor salsify sparingly, no matter which method of cooking is chosen. Steaming is preferred over boiling as it breaks easily. Once cooked, cut as desired. 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 popular winter vegetable for home gardeners for a long time.
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Salsify Root. One
is easiest, three is harder.
Salsify root is available year round with a peak season from fall through early spring.
Current Facts
White salsify is usually found in the market still attached to its grass-like, greens. The young leaves of black salsify are also edible, do not often appear on the vegetable in markets. Salsify is also known as Oyster root.
Description/Taste
The edible salsify root resembles a russet-like carrot. Non-tapering in shape, the flesh is cream-colored beneath its dark skin. Longer than white salsify, the smoother, black 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 very mild and subtly-flavored. Flavor descriptions range from oyster-like to artichoke.
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.
Applications
Flavor salsify sparingly, no matter which method of cooking is chosen. Steaming is preferred over boiling as it breaks easily. Once cooked, cut as desired. 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 popular winter vegetable for home gardeners for a long time.
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Roy's La Jolla | San Diego CA | 858-455-1616 |
Recipe Ideas
Recipes that include Salsify Root. One
is easiest, three is harder.
