The root vegetable, also known as winter asparagus, was cultivated as early as the 17th century. Due to its good digestibility and healthy properties, it is still popular today. However, salsify only lasts if it is stored correctly, although the shelf life varies depending on the variant.
Black salsify has a long shelf life if stored properly
fridge
In the crisper, the taproots will keep their freshness for about a week or two. To do this, you do not have to prepare the harvest further apart from roughly brushing off dirt particles. Do not wrap the salsify too tightly in cling film, or wrap the yield in a slightly damp kitchen towel.
freezer
Black salsifies contain milky juice when they are fresh. However, this should be removed before you freeze the vegetables. The pre-cooked winter asparagus can be stored in the freezer. This allows you to extend the shelf life to twelve months. There are two ways you can prepare the harvest for freezing.
preparation
Scrub the root vegetables under fresh running water to loosen the soil. Then peel the roots with a vegetable peeler and place them immediately in a bowl filled with water and a dash of lemon juice or vinegar. This prevents dark discolouration in the tissue.
Alternative procedure:
- Season the vinegar water with cumin and bring to the boil
- Cook the unpeeled salsify for 20 to 25 minutes
- Rinse under cold tap water and peel off the shell
This method pulls the milky sap out of the roots, so you don't have to worry about discoloration on the skin during subsequent processing. When preparing the uncooked vegetables, be sure to wear gloves. You can blanch and freeze raw vegetables afterwards. The pre-cooked specimens are ready for the freezer.
sand
Similar to potatoes and carrots, salsify vegetables can also be kept in a sandy substrate. To do this, it is not necessary to wash the yield. Such an approach increases the risk that the root tissue will begin to rot. Fill a bucket with quartz sand (€15.85) and stick each root vertically into the substrate. Make sure that the specimens do not touch and place the container in a dry and cool basement room. The harvest lasts for several months here.