Black Salsify

What Is Black Salsify?

Black salsify (Scorzonera hispanica), also called scorzonera, is a long, slender root vegetable with a black-brown outer skin. It is related to white salsify and is used in similar ways.

Under the skin is white, milky flesh with a mildly nutty flavor reminiscent of asparagus. It quickly darkens and becomes sticky after peeling, so take care while peeling it.

Black Salsify Nutrition Facts

Like other root vegetables, black salsify provides about 82 kcal per 100 g and is high in fiber. It is rich in potassium and contains inulin-type fiber. Because verified USDA data specific to this species is limited, these values are approximate estimates based on a similar profile.

What Are the Benefits of Black Salsify?

With its fiber and potassium, black salsify can be part of a balanced diet.

This is general information; black salsify is a food, not a medical treatment.

How to Choose Black Salsify

A good black salsify root is firm, straight, and unbroken. Avoid roots that are wrinkled, soft, or moldy in places. Roots with soil still on them keep longer.

• The root should be firm, straight, and unbroken.
• The surface should not be wrinkled.
• Softness and mold are signs that it is no longer fresh.

How to Store Black Salsify

Store black salsify in a perforated bag in the refrigerator crisper for 1–2 weeks; leaving the soil on helps it stay fresh longer. After peeling, place it in lemon water to keep it from darkening.

Using Black Salsify in the Kitchen

After peeling and placing it in lemon water, black salsify can be boiled and sautéed in butter. It is also served as a side dish with cream sauce, baked, or added to soup. Its delicate flavor pairs well with fish and white meat.

How to Peel Black Salsify

Wash the root and peel it while wearing gloves (its milky sap can stain your hands). Immediately place the peeled pieces in water with lemon or vinegar to keep them from darkening, then boil them.

Frequently Asked Questions

Is black salsify the same as white salsify?

They are related and used in similar ways. White salsify has a light-colored skin, while black salsify has a black skin. Their flavors are similar.

Can you cook black salsify without peeling it?

Boiling it with the skin on and peeling it afterward reduces darkening and makes peeling easier; many recipes recommend this method.

What does black salsify taste like?

It has a delicate, mildly sweet, nutty flavor reminiscent of asparagus, which stands out when it is simply cooked with butter.