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: Black Salsifiy – Swiss food composition database

 

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