Here at Good Food HQ, we’re always trying weird and wonderful new food and drink products and unusual seasonal ingredients. This month, we shine the spotlight on a little-known vegetable…
What is it? Salsify is a root vegetable belonging to the dandelion family. It’s also known as oyster plant because of its (arguably) oysterlike taste when cooked. Similar in appearance to parsnip and horseradish, the root has creamy white flesh and a thick skin. When can I get hold of it? Right now! Salsify season starts in October and continues up to January. Where can I eat it?
You won’t find it in supermarkets, but you’ll see it on restaurant menus and in certain greengrocers throughout autumn/winter. Okay, so if I can get my hands on it then how do I cook it? In the same way as many root vegetables, salsify can be roasted, boiled, mashed or used in soups and stews. We love it grated and fried in fritters.