Salsify

Fresh Salsify is a root vegetable that resembles a long, thin parsnip. It’s in season in the UK from October to January, and is known for its slightly sweet and nutty taste

Salsify is a unique root vegetable that belongs to the same botanical family as dandelions, its flowers have very similar fluffy heads to yellow dandelions. Some may also refer to salsify as ‘Jack go to bed’ as the flowers open in the morning and close again in the evening. It has creamy beige skin and delicate taste that is often likened to oysters as well as asparagus, artichokes and celeriac.

Cooking With Salsify

There are many great and easy ways to incorporate seasonal produce and salsify into your cooking at home. Salsify is quite similar to other autumnal root vegetables and can be used in the same ways, either peeled, boiled and mashed or peeled, chopped and added to winter soups, stews and casseroles. Or, why not try roasting and adding some honey to create a sticky but sweet glaze alongside your Sunday roast dinner.

You could also make your own salsify chips by chopping the salsify into batons, part boiling them in a pan until they are tender. Then add to a roasting tray with some olive oil and your favourite seasonings and cook in the oven until they turn golden and crispy.

Salsify also contains a host of  benefits including pre biotic fibres, as well as being a great source of potassium and calcium.

Planting Salsify At Home

You can also plant salsify in the ground at home, and if you leave it over the spring and summer it should grow back the following autumn, so you can enjoy it from October to January the peak season for salsify. The roots and leaves are edible too and are a great addition to a stir-fry!

Top tip! Once peeled, similarly to an apple, the salsify can begin to discolour. To prevent this, place the salsify in a bowl of water with lemon juice to keep your salsify looking fresh.