BEHR Gemüsegarten: Products

Salsify

Salsify was used as a medicinal plant back in the Middle Ages. It was not until the 18th century that it was used as a vegetable. Salsify belongs to the Asteraceae family, which also includes well-known plants such as dandelions and sunflowers. The flowers of the salsify plant are yellow and are reminiscent of very fine dandelion flowers.

Salsify is nothing special to look at on the outside. But under its dark skin, this winter root vegetable hides a white stalk that, when cooked, has a similar shape, colour and consistency to asparagus. This is why salsify is sometimes known as winter asparagus or “poor man’s asparagus”. Salsify is a tender, white winter vegetable with an aromatic, slightly nutty flavour.

Cultivation and harvesting

We grow our salsify on Geest soils close to the Elbe. The climate there is more of a maritime climate, which is very suitable for the winter vegetables.

In order for salsify to form straight and deep roots, it needs deep, rock-free and sandy soil. After all, if the soil is well-loosened, the roots can grow nicely straight and with no forks.

Harvesting Salsify is hard work because the roots are deep. The soil must first be loosened using a special technique so that the long stalks can be harvested intact.

Preparation and freshness tips

The skin of the salsify is covered with a layer of black cork containing white, sticky latex. If you peel the salsify under cold water, you can avoid sticky hands due to the latex. After peeling and slicing, it is advisable to store the salsify in a bowl containing water, a little flour and vinegar or lemon juice until you are ready to cook the vegetables, to prevent them from turning brown. Salsify should be cooked and prepared in a similar way to asparagus.

With its subtle, nutty flavour, you have a multitude of cooking options. Salsify is excellent served in a white sauce with potatoes or in an omelette. But salsify is also great in a casserole.

Its solid, cork-like rind means salsify can be stored in a cool cellar or in a dry vegetable compartment in the fridge for a few days before being prepared.