Organic Salsify
A forgotten Victorian favourite, these gnarled roots are hiding delicate, creamy flesh with a subtle flavour.
Salsify Grown by James Foskett at Woodbridge, Suffolk
About salsify
Salsify is a beautiful name for a vegetable that most resembles a small, gnarled walking stick. It was a Victorian favourite that has fallen out of fashion – but we first decided to try it several years ago, after asking our customers what they grew in their own allotments.
We’re glad we did; salsify has delicate, creamy flesh that has been compared to everything from oysters to parsnips. We think its flavour most resembles globe artichokes; subtle, delicate, and not too sweet.
Black salsify, also known as scorzonera, has darker skin and crisper flesh. We’ve chosen the Mirny variety. The peak season is quite short, so grab it while you can.
Country of origin
Produced in- The UK
How to prepare
Always peel salsify before cooking. Don’t bother to wash or scrub them first – just peel them with a decent peeler, as you would a parsnip or carrot, then rinse the peeled pieces. Pop into water acidulated with some lemon or vinegar to stop them from browning.
Although salsify can be grated or sliced very thinly and eaten raw, it tends to discolour, and its flavour is best brought out by cooking. Trimmed and cut into pencil-thin pieces, they will take about 10-15 mins to boil or steam until tender; check them with a knife tip. They can be simply dressed and seasoned once drained, or pan-fried in a little butter or oil for 5 mins until golden and crispy, for a deeper flavour.
They roast well, too. Peel and cut into even lengths, before roasting with oil and a generous seasoning of salt and pepper for 20-30 mins in a hot oven, just like you would parsnips. Add some garlic and chopped herbs, or a delicate bit of spicing, for the final 5 mins.
Chopped salsify pieces can also be braised in some stock and wine, or added to a stew, casserole, or curry. They’ll take around 30 mins or so to become tender and soak up the surrounding flavours.
There’s almost no case where a squeeze of lemon wouldn’t complement the final dish.
Storage
Keep in the fridge, preferably in the bag it arrived in, and use within a week. Don’t wash until just before cooking; washing before storing will make them go off sooner.
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Grown by James Foskett, Woodbridge, Suffolk
James Foskett farms a rainbow of ten different organic vegetables, including green beans and peas, tasty sweetcorn cobs, bunched carrots, onions and radishes.