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Salsify A root vegetable. Originated in China. It is said that this root tastes mildly like fresh oysters and is, for that reason, also called the oyster plant. This long narrow root has a creamy white skin with leafy green shoots that sprout from the top. Harvested in the fall it is a favorite on the European table and is enjoyed throughout the winter. Today the oyster plant is cultivated commercially but also grows wild in the Southern U.S. A black-skinned variety, called scorzonera, (from Spain) is a close relative of salsify and can be prepared in the same way. Boiled, creamed, fried and gratine'ed. It is delicious when grated with fresh carrots, turnips or radish and eaten raw Select The root should be firm when bought Season October through May Flavor Compatibility and Condiments Good with shallots, chives or parsleys. 1 lb. = 3 servings Nutrition Fresh 5 oz. =
15 calories
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