Black salsify, goatsbeard, scorzanera, and oyster plant are just a few names for a root vegetable I have been seeing a lot of in London’s produce markets. It is essentially a fibrous weed with a black peel that grows wild throughout Europe and the US. It has an earthy, nutty, oystery taste (hence the name oyster plant). When I saw it at La Formagerie in Marylebone, I was intrigued and bought a bunch to see what it was all about. I scrubbed the root clean of dirt, peeled it, sliced it into wedges, and sauteed it in butter. The simple preparation allowed its unusual flavors to come to the fore.
Is this a winter only veggie? Is it indigenous to northeast USA? Will have to investigate further and try to find it in the markets.
Like lots of root veggies, it is in season in the late autumn to early spring range.
A fine salsify canopy pictured here at London’s Natural History Museum Wildlife Photography exhibit. Apparently the deep roots give life to pretty, bushy flowers.