Cooking salsify

Wash the leaves. You can then use the leaves in salads or prepare them in the same way as spinach. Before using, brush the roots clean under running water.

Then boil the carrots for 15-20 min in the peel, shock them in cold water and peel off the peel. Use kitchen gloves, as peeling releases a sticky juice that sticks to your hands. Salsify has earned the nickname "kitchen maid's regret" because of this.

Afterwards, slice the salsify into pieces.

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Preparation times

Cooking salsify: 15-20 minutes
Steaming salsify: 30 - 35 minutes

Storing salsify

In a cool (12-15°C) dry place, salsify can be kept for a few weeks. To prevent drying out, it is best to wrap them in perforated plastic.

Peeled salsify (blanch raw first for about 5 minutes) can be kept in the freezer for up to 12 months (at a minimum of -18°C) in a well-sealed plastic bag or container.

Do you have any leftover cooked salsify? Then you can keep the leftovers in a sealed container in the fridge for 2 days or in the freezer for 3 months.

How can I tell if salsify is no longer good? Black salsify is mouldy or dried out. You can recognise this decay by looking or feeling carefully.

Storage times

Raw
Cool place: 2-3 weeks
Frozen (first blanch for 5 minutes): 12 months

Leftover cooked salsify
Refrigerator: 2 days
Deep-freeze: 3 months

Cleaning salsify

You may want to peel the salsify before cooking. After brushing them under running water. The skin will then come off a bit harder. Kitchen gloves are also recommended this way.

Salsify is a forgotten vegetable because cleaning it is a lot of work. Yet that is a shame, because the pale cream flesh is delicious and reminds one of artichoke and asparagus.