Salsify

Salsify (tragopogon porrifolius) is a very interesting root vegetable also known as goatsbeard or oyster plant because of its faint oyster like flavor. I just enjoy saying the name! A member of the sunflower family salsify has parsnip shapped white roots, long and slender often reaching a length of 10 to 12 inches. All parts of this plant are edible. The greens are sweet and can be used in salads and the flowers are quite pretty as well. Culitivated in Europe, especially the Mediterranean region, it is more popular there. Grown in the United States you can find it fresh in Spanish, Italian and Greek markets from fall to early spring. Wrapping the root in plastic and refrigerating it will keep it one to two weeks. Prepation of salsify is similiar to that of a parsnip. Scrub the root, remove the skin, rootlets and dark spots, trim the tops and bottoms and chop or slice depending on your final dish. Salsify can be boiled, blanched, sauteed, steamed, mashed, roasted, pureed or chopped for soups or stews. Avoid overcooking it into mush. Cooked, mashed salsify can be formed into patties and fried. Give it a try.