Salsify, also known as winter asparagus, is a brown to black-ringed, cylindrical taproot with white milky juice. The inside of the root is fleshy, soft, white and has an excellent, delicate, nutty flavour reminiscent of asparagus. Among vegetables, the total nutritional value of salsify is only surpassed by peas and beans.
Origin
The home of the salsify is southern Europe. Until the 16th century, black salsify was considered a medicinal plant. Only then was it also used as a vegetable. The most important production countries today are Belgium, France and the Netherlands. The season runs from October to April. The cultivation area in Germany is only about 50 ha. Imports are mainly made from Belgium and the Netherlands.
Tips
The sap that comes out when cleaning the roots, which discolours the hands yellowish, can easily be removed with lemon juice. Salsify can be stored in the vegetable compartment of the fridge for a few days.
Preparation
Black salsify is used almost exclusively as a cooking vegetable. To do this, brush the roots under cold running water, then peel thinly and cut into 4-5 cm long pieces. Peeled roots are immediately placed in a bowl filled with vinegar, flour and cold water to preserve the white flesh colour. After cooking, salsify is eaten as a tasty side dish in white sauce with roast beef and pork, together with carrots, celery, onions and meatballs, or dressed as a salad.