Salsify: season and benefits
Seasonal calendar - Salsify
Nutritional values
Rich in fibre including inulin (prebiotic), salsify also provides iron and folate.
Storage
Fresh salsify keeps 3 to 4 days in the fridge vegetable drawer, wrapped in a damp cloth. It oxidises quickly once peeled — plunge it immediately into lemon water. Wear gloves as its latex stains hands. It freezes well once blanched.
Origin
Salsify originates from the Mediterranean basin. Greeks and Romans consumed it as a medicinal plant before enjoying it as a vegetable. The salsify grown today is actually scorzonera (black salsify), introduced to France in the 17th century. True (white) salsify has become rare. Belgium is the leading European producer.
Cooking Salsify
Goes well with
Recipe ideas
- Sautéed salsify with parsley butter
- Salsify béchamel gratin
- Salsify soup
- Salsify tempura
- Pan-fried salsify with hazelnuts
Did you know?
Salsify secretes a white, sticky latex when cut, which earned it the nickname "goat's beard" because of the shape of its tapered roots.