Salsify

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Published 2025

Identification: The name salsify (sal si fee) refers to either of two distantly related long, slender root vegetables with off‐white flesh and a flavor, when cooked, sometimes said to resemble artichoke.
Related Varieties: True salsify, or white salsify, has brownish‐white roots, often forked and branched, with many root hairs attached. Scorzonera (score tso nerra), or black salsify, is straight, long, and slender, with dark brown skin. Both have off‐white flesh.
Evaluation: Select medium‐size roots, as larger ones may be fibrous. They should be as smooth as possible.
Preparation: Scrub with a brush. Peel with a swivel peeler and immediately drop into water containing an acid, such as lemon juice or vinegar, to prevent discoloration. Wear gloves to prevent staining the hands.
Percentage Yield: 65%–70%