Region of Origin
Commodity:
Black Salsify
Description & Origin
Black salsify is a root vegetable in the same family as dandelions and daisies – the Asteraceae plant family. There are two root vegetables a part of the Asteraceae family referred to as salsify, black and white salsify. They are two different species but are often used interchangeably. White salsify has an off-white skin and very thin roots while black salsify has more distinguishing characterist...
Other Names
Black Oyster, Spanish Salsify, Winter Asparagus, Serpent Root, Viper’s Grass, Scorzenera
Health Benefits & Nutrition
Black salsify is very nutritious. It is high in potassium, iron, and vitamin A, B, C, and K. Since the 19th century, black salsify has had a history of being used to alleviate nausea. It is also a diuretic used to help with constipation, and some even believe that it clears out fluids and secretions of the liver and gall bladder. It also contains high amounts of antioxidants that help to reduce the risk of several cancers, such as prostate cancer and colon cancer.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
There are quite a few ways to prepare black salsify. It is most often served as a side dish when sautéed, baked, steamed, roasted, fried, or puréed. Most commonly, black salsify is served boiled with butter. Due to its wonderful oyster flavor, the root is also commonly added to soups and stews, where it also acts as a thickener.
Flavor Pairings
Lemon, Cabbage, Garlic, Kale, Leek, Mushroom, Onion, Potato, Bay Leaf, Parsley, Tarragon, Thyme, Nutmeg, Cream, Bacon, Chicken, Duck, Ham, Venison
How to Prepare
Black salsify should be washed thoroughly before use. The skin should be removed with a peeler prior to consumption. It is recommended to wear gloves when peeling as the residue is sticky when peeled and may also discolor hands. To make the peeling process easier, try blanching the salsify before peeling by placing it in a pot with boiling water and a drop of vinegar for 20 minutes. Black salsify is similar to an avocado in that it starts to brown quickly once peeled. To preserve the white color of the flesh, place in lemon water once peeled.
How to Store & Use in the Kitchen
Store black salsify in a well-ventilated container in a cold, dark area. The presence of humidity is important because the roots of salsify are very sensitive to moisture loss and may start to shrivel. Other storage methods may include placing salsify in a box and covering it with sand or soil. Some experts even recommend washing the salsify, wrapping in newspaper, and placing in the vegetable drawer. Black salsify can also be lacto-fermented or pickled to preserve shelf-life.
Fight Food Waste Tips for root to stem cooking
The skin of salsify is tough and inedible and should be discarded before use.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32°F
RECOMMENDED TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
No
RELATIVE HUMIDITY:
95-98%
PRODUCES ETHYLENE:
Yes - Very Low
SENSITIVE TO ETHYLENE:
Yes - Low
Quality Assessment
The flesh of black salsify should be cream colored and firm. Avoid salsify that feels springy or has a darkened flesh. It is important to remember that the flesh of salsify oxidizes very rapidly when peeled, so look for roots that are intact with no blemishes or soft spots. Try to pick roots with a similar thickness so they cook evenly.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, black salsify may last up to 1-2 months.
