| Some people might wonder, what is Salsify and how | | | | There is another type of salsify which is called |
| does it look like? | | | | Scorzonera or Black Salsify. These are easier to be |
| Salsify is a root vegetable that looks like a thin carrot | | | | found; especially when you go to the market that is |
| or parsnip and brownish in color, together with a grey | | | | specifically catering to Italian and Spanish customers. |
| and white flesh. It is also known as oyster plant. | | | | The flavor for both types of salsify is almost similar; |
| Salsify tastes the best when its starches begin to | | | | however, personally, I prefer the salsify more. One |
| turn into sugar during winter time. You may found it | | | | thing you should know about Black Salsify is that it |
| in the specialty market or large supermarket. | | | | tends to release liquid if it is cut raw, and the liquid will |
| Since the Middle Age in Europe, salsify has been | | | | makes your hand and the surroundings become black. |
| available in the market, and it is known as the | | | | Therefore, it is recommended that you wash the |
| cold-weather vegetable. However, due to some | | | | black salsify first, simmer it with water until the whole |
| unknown reasons, salsify was not a popular | | | | Black Salsify is tender; then only start to peel and cut |
| vegetable in the United States even though it has | | | | it. There is no rules on how to cut it, you may cut it |
| gone in and out of fashion in Europe over the years. | | | | into your desirable pieces or follow your creativity. |