You Salsify My Soul
Salsify is indigenous to the Mediterranean and most commonly incorporated into European cuisine. However, it has gained traction in the United States and can be found at most farmers markets and sometimes grocery stores.
It is commonly referred to as the ‘vegetable oyster’ due to its flavor. It resembles the shape and texture of carrots and/or parsnips and comes in two varieties - black and white.
Salsify is found in the Daisy family, along with dandelion, Jerusalem artichokes, chicory, endives, lettuce, burdock, etc. When peeled, salsify will turn brown quickly. As a result, it is important to add an acid, such as lemon or lime juice, to prevent it from browning.
Salsify is rich in inulin - a prebiotic dietary fiber found in a variety of fruits, vegetables and herbs. Research suggests inulin acts as a source of food for ‘gut-friendly’ bacteria and in turn increases beneficial gut bacteria and reduces harmful gut bacteria. Additionally, inulin may be helpful in increasing butyrate, a short chain fatty acid that provides the main source of energy for colonocytes (colon cells).
So How Do I Cook with Salsify?
Salsify may seem intimidating at first, but it doesn’t have to be. Check out this Rosemary Garlic Salsify recipe and enjoy reaping the benefits of this exciting vegetable.