Salsifies
Salsifies are root vegetables from the daisy family, Asteraceae., with dandelion-like flowers and seed heads. There are two edible salsify species, both native to Europe: white salsify (Tragopogon porrifolius) and black salsify (Pseudopodospermum hispanicum).
Black salsify and white salsify are in different genera, but both plants are very similar in use and flavor. Both are in the subtribe Scorzonerinae, which, in turn, is in the tribe Cichorieae. Cichorieae also includes lettuces and the very similar-looking dandelions.
Other names for salsifies include “oyster plant” and “goatsbeard”.
Cooking with salsify
Salsify roots have a mild flavor that is reminiscent of sunchokes, artichokes, or even hearts of palm. The texture of the roots is like a more tender and less fibrous burdock root. They make an excellent winter vegetable and are easily prepared like carrots. The roots can become more fibrous due to insufficient watering or allowing the plant to flower.
When peeling the roots, place them in acidulated water. The roots of both species oxidize quickly and turn brown. When peeling black salsify, you may want to wear gloves. The skins can stain your hands pretty heavily.
The best season for salsify root is in late fall and winter.
In addition to the roots, the leaves, shoots, and flower buds of salsifies can be eaten. These parts are available earlier in the season.
Species
White salsifies
White salsify (Tragopogon porrifolius)
Yellow salsify (Tragopogon dubius)
Meadow salsify (Tragopogon pratensis)
Black salsifies
Black salsify (Pseudopodospermum hispanicum)
White salsify
Tragopogon porrifolius, commonly known as white salsify, or purple salsify (in reference to its purple flowers). It is native to Turkey, the Balkans, and Italy.
It is also found in France, Spain, and the UK. Brought to North America by European settlers, it has naturalized across the continent and is now found growing wild throughout the Pacific Northwest. It is, evidently, well-adapted to our climate. I have not found white salsify root for sale, but it is collected by foragers where it is found.
Related wild salsifies
In addition to Tragopogon porrifolius, we also have a couple of other naturalized salsify species in the Pacific Northwest. Although edible, the main issue with these wild salsifies is that their roots can be smaller and more fibrous than that of white salsify. The flowers and leaves are edible too, but bitter. Both species below are native across most of Europe and Asia Minor, and have naturalized and spread throughout most of North America.
Yellow salsify: Tragopogon dubius is the most commonly found wild salsify in the Pacific Northwest. It grows in drier habitats than wild white salsify and has an extensive range in our region. It has yellow flowers.
Meadow salsify: Tragopogon pratensis is another yellow-flowered salsify, but less common, also preferring slightly more moist habitats than T. dubius.
Black salsify
Pseudopodospermum hispanicum, or black salsify, is native throughout Europe and North Africa, with its current range even reaching up to Scandinavia. The crop is cold-hardy and fairly drought-tolerant, though sufficient watering produces a better vegetable.
Unlike white salsify, I haven’t found any note of its presence in the wild in the Pacific Northwest, though it appears to be naturalized in California (I’m unsure where exactly).
I grew up eating black salsify in Belgium, where it is found frequently in grocery stores. My mother was first introduced to the vegetable when she was growing up in Germany. Belgium, France, the Netherlands, and Germany are the largest producers and consumers of the vegetable today. In these countries, the roots are available fresh or pre-peeled and frozen.
So far in Portland, I’ve only been able to purchase black salsify at Providore Fine Foods. Seeds are available from local catalogues and the plant should do very well.
