Salsify (Teke Sakalı)

What Is Salsify?

Salsify is a thin, long root vegetable. Carrot-thick, light brown-skinned, and whitish inside, it's grown as the root of a flowering plant (from the daisy family). A black-skinned relative (black salsify / scorzonera) is also common.

Its flesh, which softens when boiled, is mildly sweetish, and many sources say it recalls the taste of oyster or artichoke. That's why it's sometimes called the "oyster plant" in English. It's a traditional winter root vegetable.

Nutritional Values of Salsify

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

How Should Salsify Be Consumed?

As a fibrous, moderately caloric root vegetable, salsify can be part of a balanced diet; it's consumed boiled and sautéed, in soup, or baked. Since it's rich in inulin, sensitive individuals consuming it in moderation may reduce gas formation.

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

How Is Salsify Selected?

Good salsify has firm, straight, not overly branched roots and an intact skin. Softened, wrinkled, or sprouted roots have lost their freshness. Thin-to-medium thickness ones are easier to peel and cook.

• Roots should be firm and straight
• Skin should be intact
• Should not be wrinkled or sprouted

How Is Salsify Stored?

Salsify is stored unwashed, wrapped in paper, in the vegetable drawer of the refrigerator for a few days. After peeling, to prevent it from darkening, it's immediately placed in lemon (or vinegar) water and cooked quickly.

Using Salsify in the Kitchen

Salsify is used most often boiled and sautéed with butter-garlic, in creamy soups, as a baked garnish, and as puree. After peeling and soaking in lemon water, it's boiled; its mildly sweet-oysterish taste stands out in simple recipes.

Why Does Salsify Darken When Peeled?

Its cut surface oxidizes and darkens on contact with air and leaves a sticky liquid on hands. To prevent this, peeled roots are immediately placed in lemon or vinegar water.

Frequently Asked Questions

Does salsify really taste like oysters?

Many people find a mild taste reminiscent of oyster or artichoke in boiled salsify; that's why it's called the "oyster plant." Taste can vary by person, and it's generally mildly sweetish.

What's the difference between salsify and black salsify (scorzonera)?

Both are similar root vegetables; salsify has light skin, while scorzonera has black skin. They're used in the kitchen similarly, peeled and boiled.

Is salsify eaten raw?

It's generally consumed cooked; its raw form is tough. Though it can be finely grated and added to salad in small amounts with lemon, its common use is boiling/sautéing.

What is used instead of salsify?

Parsnip, celery root, or artichoke heart can be used similarly; however, salsify's fine texture and distinctive taste are unique.

Related content: artichoke.