What is a Salsify? A Member of the Parsnip Family, of Course
The salsify is an obscure vegetable that’s often confused with, or mistaken for, the parsnip. It has a similar appearance to the parsnip, although it’s a bit more elongated, with a longer stem and taproot that are often ridged or twisted. While this vegetable bears a striking resemblance to its close cousin, the salsify has its own unique taste and texture that makes it stand out. To better understand this little-known root vegetable, let’s take a closer look at its origin, uses, and some delicious recipes.
Origins
The salsify belongs to the plant family referred to as Apiaceae, which also includes parsnips, carrots, and celery. The salsify has been cultivated since 15th century Europe, with some historical records indicating it even earlier. It has continued to remain popular in Europe to this day, particularly in Spain, France, and Italy. Only recently has the salsify become more widely known in the United States, as well as other parts of the world.
Appearance and Flavor
A mature salsify plant grows to a height of about three to four feet, with thin, almost grass-like leaves. The roots can be roughly 4–8 inches in length, and are typically white, cream, or light brown in color. The taste of this unique root vegetable is somewhat sweet, yet slightly spicy. It’s similar to that of a mild turnip, but has a nuttier, earthier flavor as well.
Uses and Nutritional Benefits
Salsifys are primarily used as a savory dish similar to parsnips, with a robust flavor that stands up well in soups, stews, and casseroles. This vegetable can also be boiled, roasted, or even blended into a creamy soup. Those who are looking to increase their fiber intake will be happy to know that just one serving of salsify contains 7 grams of fiber. And, since salsifys are low in calories and fat, they make a great addition to any nutritious diet.
Recipe Ideas
One of the great things about salsify is its versatility; it can be cooked in a variety of ways to create delicious dishes. Here are a few of our favorite recipes that make use of this vegetable:
• Roasted Salsify: Preheat your oven to 400°F. Peel and cut the salsifys into bite-sized pieces. Toss with olive oil and salt, then spread onto a greased roasting pan. Roast for about 25 minutes until golden brown. Serve with feta cheese and a sprinkle of rosemary for a flavorful side dish.
• Salsify and Sausage Stew: Sauté diced onions and garlic in a pan with a bit of oil. Add in diced potatoes, carrots, and salsify, then pour in vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer. Add in diced smoked sausage and cook for another 30 minutes. Serve with crusty bread for a hearty, comforting meal.
• Salsify Fritters: Peel and mash salsify with a fork. In a separate bowl, beat one egg and mix in grated cheddar cheese, diced onion, and the mashed salsify. Heat a skillet with some oil and drop spoonfuls of the mixture into the pan. Fry for about four minutes on each side until golden brown. Serve these fritters with your favorite dipping sauces for a tasty snack.
The salsify is an often underappreciated root vegetable that is growing in popularity. Its mild yet slightly sweet flavor and versatile uses make it a great addition to your pantry. Whether you choose to boil or roast it, or blend it into a flavorful soup, this nutritious vegetable is sure to add a depth of flavor to any dish.
The Journey of a Salsify From the Field to the Dinner Plate
Have you ever been bitten by a salsify? No? Well, you may not have taken much notice but they've been on our dinner plates for centuries. Salsifys are a root vegetable, also known as the “oyster plant” due to their briny taste that is said to resemble an oyster. The tender texture and mild flavor of these starchy vegetables make them a popular ingredient used in many dishes.
So, how does this much-loved root vegetable get from the field to the dinner plate? Let’s take a look at the journey of the salsify and all the steps involved in order to understand how this tasty vegetable winds up in our dishes.
Sowing and Growing
Salsife (Tragopogon porrifolius) was originally from the Mediterranean region but it is now grown throughout temperate regions of the world. These root vegetables require well-drained sandy soil in order to thrive and can take up to six months to mature.
The seeds are usually sown using a manual seeder, the ideal planting time is in the late spring when the temperature is consistent and the soil is moist. Once the seedlings have appeared they need to be thinned to a spacing of 4 inches and need to be regularly watered and mulched during periods of drought to ensure their successful growth. Weed control is very important when growing salsify, as the leaves are quite small and tend to be easily overwhelmed by other competing plants.
Harvesting and Cleaning
Salsify is harvested when its long yellow roots reach a length of around 8 inches, but this can vary depending on varieties grown. To harvest the salsify, the gardeners gently dig around the plant using a pitchfork or shovel, being careful not to damage the roots. Once dug out, the salsify is washed and inspected for any damages or pests and left to dry before being placed into bags or baskets and stored.
Processing
The salsify is then brought to the processing plant and the roots are sorted according to size and shape. The size and shape of the root veggie is important as it determines the type of product to be produced. For example, the bigger, sturdier roots are used for canned/pickled goods and the smaller, more delicate root are used for fresh consumption.
Once the sorting process is complete, the salsify is cleaned and peeled by hand or through a mechanic washing and peeling process before being cut into uniform slices or cubes. Any blemishes or blemished areas on the salsify are removed and discarded.
Once peeled and cut, the salsify is blanched for a few minutes to help preserve the nutty flavor and improve the overall appearance and texture of the vegetable.
Packaging and Storage
After blanching the salsify, it is cooled and packed into plastic bags, reusable plastic crates, waxed cartons, or boxes. The salsify is then placed into storage areas with temperatures around 40?, as this is the ideal temperature to maintain the quality and freshness of the root vegetable.
Shipping and Distribution
Once the salsify is packed, it is ready to be shipped and distributed all over the country, depending on its final destination. The salsify can be transported while either fresh or frozen, depending on the specific requirements of the buyer.
When shipping, the salsify must remain at a constant cold temperature of below 40? to prevent spoilage and maintain peak freshness even on long-distance journeys.
Preparing and Cooking
Salsify is easy to prepare and cook, and it is also quite versatile. You can roast, bake, sauté, steam or boil the root vegetables to bring out the best in them.
Before cooking, you must peel the salsify – the root has a thick and tough skin, so it needs to be peeled away to get the actual vegetable. To help in the process, it is recommended to either soak or blanche the salsify to make it easier to peel.
Once peeled, the salsify can then be cooked with your favorite ingredients and spices to make a range of delicious dishes.
Serving and Eating
Once the salsify is cooked and ready it is served as a side dish or can be used in main courses.
Salsify can be served with a variety of sauces and soups and can also be used a topping for pizza, in salads, added to stews or casseroles, or simply served with a knob of butter and a sprinkle of herbs.
The salsify can also be steamed and then added to breads and muffins for a unique flavor and texture.
Conclusion
Salsify is a nutritious, delicious and versatile root vegetable that has been a part of our diets for centuries. From seed sowing to cooking and preparation, there are many steps involved in the process of getting this root vegetable from the field to the dinner plate. By understanding the journey of salsify, we can better appreciate the complexity and effort behind each dish we enjoy.
Vitamin C | 0.008 grams | |
Vitamin B1 | 0.08 mg | |
Vitamin B2 | 0.22 mg | |
Vitamin B3 | 0.5 mg | |
Vitamin B5 | 0.37 mg | |
Vitamin B6 | 0.28 mg | |
Vitamin B9 | 0.026 mg |
Calcium | 0.06 grams |
Daily Value 1.3 g
|
Iron | 0.7 mg |
Daily Value 0.018 g
|
Magnesium | 0.023 grams |
Daily Value 0.4 g
|
Phosphorus | 0.075 grams |
Daily Value 1.25 g
|
Potassium | 0.38 grams |
Daily Value 4.7 g
|
Sodium | 0.02 grams |
Daily Value 2.3 g
|
Zinc | 0.38 mg |
Daily Value 0.011 g
|
Copper | 0.09 mg |
Daily Value 0.9 mg
|
Manganese | 0.27 mg |
Daily Value 0.0023 g
|
Selenium | 0.8 ug |
Daily Value 0.055 mg
|
Total Sugars | 0.131141 grams |
per 100g
|