Availability and Selection

Salsify is in season between October and March. Imported Belgian scorzonera is supplied to markets in the United States almost year-round, lacking only in late summer. Look for salsify or scorzonera that is firm and without any soft spots, bruises, or cracks in the flesh or the skin. The roots are almost always sold individually with their greens trimmed. Avoid roots that are heavily forked, as they are a challenge to peel. Very narrow roots don’t leave you much flesh once they are peeled, and roots that are too thick can be tough and fibrous. Medium-size roots are the best choice.