Salsify (Goat’s Beard)

What Is Salsify?

Salsify, also known as goat’s beard, is a slender, long root vegetable. It is about as thick as a carrot, with light brown skin and a whitish interior; it is grown as the root of a flowering plant in the goat’s-beard group. A dark-skinned relative (black salsify, or scorzonera) is also common.

When boiled, its flesh softens and becomes mildly sweet. Many sources say its flavor resembles oysters or artichokes. This is why it is sometimes called “oyster plant” in English. It is a traditional winter root vegetable.

Salsify Nutrition Facts

As a root vegetable, salsify is rich in fiber (especially inulin); it provides approximately 82 kcal of energy per 100 g and contains potassium and some vitamin C. Values are approximate.

How Should Salsify Be Eaten?

As a fibrous, moderately calorie-dense root vegetable, salsify can be part of a balanced diet; it can be boiled and sautéed, used in soup, or roasted. Because it is rich in inulin, moderate consumption may reduce gas in sensitive people.

This is general information. Salsify is a food and is not a substitute for medical treatment.

How to Choose Salsify

Good salsify roots are firm, straight, not excessively branched, and have intact skin. Soft, wrinkled, or sprouting roots have lost their freshness. Thin-to-medium roots are easier to peel and cook.

• Roots should be firm and straight.
• The skin should be intact.
• They should not be wrinkled or sprouting.

How to Store Salsify

Store salsify unwashed, wrapped in paper, in the refrigerator crisper for a few days. After peeling, place it immediately in lemon (or vinegar) water to prevent browning and cook it soon.

How to Use Salsify in the Kitchen

Salsify is used most often boiled and sautéed with butter and garlic, in cream soups, and as a roasted side dish or purée. After peeling, soak it in lemon water and then boil it; its mildly sweet, oyster-like flavor stands out in simple preparations.

Why Does Salsify Turn Brown After Peeling?

The cut surface oxidizes and darkens when exposed to air, and it leaves a sticky liquid on the hands. To prevent this, put peeled roots immediately into lemon or vinegar water.

Frequently Asked Questions

Does salsify really taste like oysters?

Many people find that boiled salsify has a mild flavor reminiscent of oysters or artichokes; this is why it is called “oyster plant.” Taste can vary by person, and it is generally mildly sweet.

What is the difference between salsify and black salsify (scorzonera)?

The two are similar root vegetables; salsify has light-colored skin, while scorzonera has black skin. They are peeled, boiled, and used in similar ways in cooking.

Can salsify be eaten raw?

It is usually eaten cooked; raw salsify is firm. Although a small amount can be finely grated, dressed with lemon, and added to salad, it is more commonly boiled or sautéed.

What can be used instead of salsify?

Parsnip, celeriac, or artichoke hearts can be used similarly; however, salsify’s slender shape and distinctive flavor are unique.

Related content: artichoke.