Black salsify is a tender, vitamin-rich vegetable that can be used in a variety of ways in the kitchen. They are prepared in a similar way to asparagus. Significantly, it also has the nickname "the little man's asparagus". The long roots with the brown outer skin must always be peeled before processing. Here are some tips and tricks to keep in mind. Since the skin is traversed by milk tubes, it is advisable to wear disposable gloves when working, as the sticky juice comes out immediately when peeled and leaves brown spots on the hands.

Black salsify should be washed before peeling

Peeling the black salsify

Black salsifies are about thumb-thick roots that reach relatively deep into the ground with an average length of 30 cm. Anyone who grows them in their own garden knows how laboriously the delicacies are harvested. Peeling the roots is also difficult and requires some preparation.

  1. First off, get rubber gloves so your hands stay clean as you peel and don't get any of the sticky milky sap.
  2. Now wash and brush the root under running water. Work carefully, the roots break easily.
  3. Cut off the base of the stem with a knife.
  4. Now take a vegetable peeler and start the peeling process.
  5. Hold the root between your thumb and forefinger and pull the peeler from the thick end of the root to the tip.
  6. Be sure to collect the strips of skin in a container. The milky juice would stick everything together.
  7. Cut the peeled root directly into bite-sized pieces and put them in a saucepan with water.
  8. Stir some flour into the water. The flour in the water prevents the peeled salsify from oxidizing and turning brown. Later, add a little flour to the cooking water. This is how you get the creamy color of the root pieces.

If the above steps are too much for you, you can also peel the black salsify as follows:

  1. Wash and brush the roots thoroughly.
  2. Heat water in a large saucepan and add a dash of vinegar and a tablespoon of cumin.
  3. Boil the roots in their skins for about 20 to 25 minutes.
  4. Rinse the salsify in cold water.
  5. The peel can now be easily removed with a kitchen knife.

The use of salsify

The delicious roots are usually cooked like asparagus and served as a side dish with meat or fish dishes.
A special variant is to first turn the peeled roots in flour and then dip them in beer batter and fry them. The root vegetables can also be breaded and fried in a pan to create a dish of their own.
Coarsely grated raw and seasoned with lemon and mayonnaise, the result is a fine black salsify salad.

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Vegetable garden