White Salsify
Estimated Inventory, cs : 0
Description/Taste
Salsify root resembles a long, thin parsnip. Only slightly tapering in shape, Salsify can grow as long as a carrot. The white variety of Salsify is often hairy when harvested and a bit longer than the smoother, black variety which has a more uniform shape. The flesh is cream-colored beneath a thick skin. Black Salsify is found to be the most preferred as it is fleshier, easier to peel, less fibrous and offers a more distinct nutty flavor. Even though they slightly differ in taste and texture, both types of Salsify are very mild and subtly-flavored. The flavor is very similar to artichokes, specifically the Jerusalem variety.
Seasons/Availability
Salsify root is available year-round with a peak season from late fall through early spring.
Current Facts
Salsify is a root vegetable related to the dandelion family and originally cultivated for both its root and greens. There are actually two different plants, unrelated botanically, that are referred to as Salsify. Black Salsify is scientifically classified as Scorzonera hispenica and is not actually part of the Salsify family. It is commonly known as Spanish or Scorzonera Salsify. White Salsify is scientifically classified as Tragopogon porrifolius and is what most people think of when they refer to Salsify. The white variety is sometimes called Purple Salsify for the lilac-colored flowers that bloom on the plant in the spring. Salsify has a history of being called "Oyster root," though the name is a misnomer.
