Selection and storage
Inside the US, fresh salsify can occasionally be found in some supermarkets. Each season, many enthusiastic home gardeners instead grow them in their backyard for fresh produce. If you are the one, then harvesting the root is quite a tricky game than growing salsify itself. Their long, slender taproots tend to snap and spoil easily. Dig the earth around the root and gently pull the entire plant along with the root. Snapped root should be used early, or else it tends to lose its flavor early.
Fresh roots stay well inside the refrigerator for up to 7-10 days. Farmers left the entire root buried under the soil throughout winter since exposure to frosting enhances its flavor and makes it appetizing.
In the markets, select fresh, firm, and square roots. Avoid soft, shriveled, pitted, knobby, or damaged roots.
Prepared and canned salsify, however, does not carry the same intense oyster flavor as fresh ones.
Preparation and serving methods
Preparing salsify roots can be tedious but worth exploring. In general, its outer skin should be removed before being employed in the dishes.
Give gentle scrub wash in cold water. Trim the ends. Peel its skin using a paring knife to expose white edible flesh inside.
Peeling results in the oozing of sticky latex from its surface which can stain hands and clothes. You might need a pair of gloves and a soft cloth to clean the peeled root surface. Rinse the peeled root inside acidulated water (vinegar/lemon juice) in order to prevent it from turning brown. Peeling can be easier in boiled roots.
Cook briefly; overcooking turns the flesh mushy.
Here are some serving tips:
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| Baked black vegetable oyster root served with shaved truffles. Photo: krista |
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Prepared, raw, vegetable oysters can add a unique, sweet flavor to salads, coleslaw, and toppings.
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Black salsify is a prized delicacy in some traditional Italian dishes. Sliced/diced it can be added to stews, soups, or mashed (pureed) like parsnips.
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Its prepared roots can be roasted, boiled, or steamed like asparagus shoots.
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Slices and cubes added to stews, soups, and stir-fries and served with poultry, fish, and meat.
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It can be used in bread, pies, casseroles, cakes, etc., in a variety of savory dishes.
Safety profile
Excess consumption of salsify root in food may cause stomachache, bloating, abdominal discomfort, and diarrhea. Inulin also elicits hypersensitivity reactions, itching, and redness in some sensitive persons.
Being a member of the carrot family vegetables, salsify may elicit hypersensitivity reactions like contact dermatitis and oral allergy syndrome (OAS). Individuals with a known history of allergy to these taproots should avoid them. (Medical disclaimer).
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Further reading:
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Refer Stanford School of Medicine Cancer information Page- Nutrition to Reduce Cancer Risk.