Black Salsify

Black salsify is also known as “Winter’s Asparagus”.

The plant has leaves that can grow from 60 to 120 cm high. Interestingly enough, the roots are 30 to 50 cm long and have a black velvet-like skin. Within its thick skin are “aticifers.” When the root is injured or cut, milky juice runs out, which quickly turns brown in the air. The root’s interior is whitish, fleshy and edible.
When shopping for salsify, look for thick, fleshy roots to ensure good quality. When peeling fresh black salsify, the milky juice runs out and can stain your hands. So it is best to wear rubber gloves when processing this root vegetable. To make sure that freshly peeled salsify does not discolour, place it right away in lemon water or vinegar water.
Compared to other vegetables, salsify has a very high vitamin E content, which acts as an antioxidant that protects blood lipids and cell membranes. Its high vitamin B1 and magnesium content supports the function of the nervous system.

Season: From August to May


Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
55 kcal Protein 1.4 g Potassium 320 mg B1 0.11 mg
222 kJ Fat 0.4 g Calcium 53 mg E 3 mg
  Carbohydrates 2.1 g Phosphorus 76 mg Folate 50 µg
  Dietary Fibre 18.3 g Magnesium 23 mg Niacin 0.4 mg
    Iron 3.3 mg Pantothenic Acid 0.17 mg
       

Energy: 55 kcal, 222 kJ

Nutrients: Protein 1.4 g, Fat 0.4 g, Carbohydrates 2.1 g, Dietary Fibre 18.3 g

Minerals: Potassium 320 mg, Calcium 53 mg, Phosphorus 76 mg, Magnesium 23 mg, Iron 3.3 mg

Vitamins: B1 0.11 mg, E 3 mg, Folate 50 µg, Niacin 0.4 mg, Pantothenic Acid 0.17 mg

Did you know...?

Black salsify is very rich in dietary fibre and provides 18 grams of dietary fibre per each 100 grams; that’s more dietary fibre than in oat bran.

1 portion a day corresponds to:

1 to 2 salsify sticks