- german name: Schwarzwurzeln
- swiss name: Schwarzwurzeln
- french name: Salsifis
- italian name: Scorzonera
General Information: Sometimes called a winter asparagus, this root looks like a very old black asparagus with hair. It not only resembles the asparagus in looks, but also in its flavor. Most varieties available in Switzerland have a very dark brown or black peel, which can be removed with a vegetable peeler under running water. If you like eating asparagus during the Spring, you will more than likely enjoy these roots during the Fall and Winter. Salsify is a very nutritious food. Earlier it had significant medical uses, including treatment against the plague, snake bites and rheumatism.
Season: October – March
Purchasing Tips: Look for well-formed roots, which are heavy for their size and not too gnarled. Avoid those that are limp, or with soft or moldy spots. If the root shows signs of sprouting, they will be rather woody.
Storage: Refrigerate up to one week
Cooking Tips: Under running water, peel the root with a vegetable peeler, then cut into 8-10 cm pieces and keep in acidulated water. Boil for 25-30 minutes, then sauté them gently in olive oil or butter. Once parboiled, they can also be roasted or grilled.
Nutritional Info: Excellent source of vitamin C, potassium, calcium, iron, and phosphorous. Earlier, the water used to cook Salsify was used as a treatment against Rheumatism.« back to What's in Season