| Salsify - the vegetable oyster |
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Do you have any idea what this strange bundle is? Well, of course you do, because you read the heading. But what do you do with it? First of all you need to know that salsify is a root vegetable native to the Mediterranean region of Europe where it has been cultivated and used in food for centuries. Salsify is in season in autumn and is typically found in specialty markets. The salsify in this photo was proudly on display in Sydney Markets this week. Formally the plant is known as Tragopogon porrifolius but also goes by Purple Goatsbeard and Oyster Plant. It has blade-like leaves and slender stalks which produce distinctive purple flowers in their second year of growth. The root, greens and stalk are all edible. The root has an oyster like flavour while the greens and stalk are mildly sweet. Uses for salsify: Young roots can be grated and served on salads. Older roots need to be cooked to soften. The roots can be added to soups and stews, peeled and mashed, or used in root vegetable gratins. The greens can be used raw or cooked in salads and other dishes, while the stalks benefit from a light steaming or quick roasting, much like asparagus. Depending on the cultivar salsify may be white, golden or black in colour. As a general rule the roots need to be scrubbed and peeled before use. The Mammoth Sandwich cultivar is the most popular use for consumption since it produces large evenly sized roots as long as it is grown in well worked soil with lots of compost. Choosing salsify: You should ask for salsify which feels heavy for its size. Roots should be evenly textured with no soft spots or signs of discolouration. They should be stored wrapped in plastic and refrigerated. Kitchen tip: salsify exudes a sappy substance when cut so it is a good idea to prepare these roots near the sink. |
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