Salsify, Black
Pack:
11 lb. cartons (5/2.2 lb. bags)
Availability:
Almost Year-round
Shipping:
Truck or Airfreight
Yield:
One 2.2 lb bag will yield 1.5 lb peeled, enough fo
Count:
Varies, sold by weight
Availability:
| J | F | M | A | M | J | J | A | S | O | N | D |
Notice:
1 day
Description:
Also known as Scorzonera and black oyster plant, BLACK SALSIFY is often used interchangeably and confused with white salsify. Spindle-shaped, BLACK SALSIFY has a brownish black skin that may be velvety thick or corky. The inside is fleshy, white and juicy. Prized for its nutty, delicate, and slightly spicy taste that is mildly reminiscent of asparagus or artichokes with nutty overtones, BLACK SALSIFY is fleshier, less fibrous, easier to peel and has a more pronounced taste than white salsify. Because BLACK SALSIFY darkens immediately and unevenly after it is peeled or cut, it should be placed in acidulated water as you work. Most recipes call for boiling, but because it breaks easily, steaming is the preferred method of cooking. Use BLACK SALSIFY in soups, gratins, braised, sauced with cream or lemon, or with an herb vinaigrette as a salad.
