Your Complete Guide To Eating, Storing And Growing Salsifies
If you've ever happened to stumble across a root vegetable known as salsify, and wondered what on earth it was, then you're in the right place.
We've sought after Google's most-searched-for salsify questions, and answered every single one! You can thank us later...
What actually is salsify?
Salsify (sahl-seh-fee) is a root vegetable belonging to the dandelion family.
In appearance, people often compare it to a long parsnip-like vegetable, with creamy white flesh and thick skin.
It comes in two varieties — white and black — and can be cooked in a range of ways, from roasted salsify, to poached salsify. We reckon it'd make a cracking cheesy side dish.
When is salsify in season?
You'll typically start seeing salsify around October time, until January.
What is another name for salsify?
Salsify is also known as oyster plant, vegetable oyster or tragopogon porrifolius.
What does salsify taste like?
Salsify has a slight sweetness to its taste, and is often likened to that of an oyster (hence the alternative name). People also find it reminiscent of artichoke, too.
Is burdock the same as salsify?
In short — no, burdock and salsify are not the same thing. But they are very similar in appearance and taste, and more often than not, they can be use interchangeably. Salsify is said to have a more subtle taste, whereas burdock has been described as, "root-ier."
How to store salsify?
Just like most winter vegetables, salsifies are easy to store. If you're planning on using them up pretty fast, you're best keeping them unwashed in a dark place. If you fancy using them at a later date, try blanching and freezing them.
How to grow salsify?
According to the RHS (Royal Horticultural Society), to grow salsify you'll need an "open, light, well-drained, stone-free soil, manured for the previous crop and carefully forked over in the case of heavier soils."
How to cook salsify?
500g salsify root
1 lemon
15g butter
Salt
To prepare, wash the salsify (making sure to remove any excess soil or dirt), cut off the ends and peel the skin. To stop the salsify from browning, place into a tray of cold lemon water. Then, simply poach it in some salted boiling water. To enhance its flavours, you could even boil the salsify in some chicken stock or milk.
Other serving suggestions include cubing it, and adding into a soup or stew, combining it with your favourite mashed potatoes, or roasting it along with some oil and herbs.
Where can I buy salsify?
You can buy salsify online at Waitrose and Riverford, as well as more specialist suppliers or deli shops like Fine Food Specialist.
What can I use instead of salsify?
If you're in a pinch and can't find salsify, you could use artichoke hearts, parsnips, turnips or even carrots or asparagus depending on what cooking method your recipe calls for.
