/Black Salsify

Black Salsify

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.

2016-01-07T03:42:06+00:00 February 22nd, 2010|Categories: America, Daily Food Photo, Food & Wine, London|3 Comments

3 Comments

  1. Mamma Parla February 23, 2010 at 2:57 am - Reply

    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.

  2. Katie February 23, 2010 at 10:21 pm - Reply

    Like lots of root veggies, it is in season in the late autumn to early spring range.

  3. Katie February 24, 2010 at 9:31 pm - Reply

    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.

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