Salsify
Scorzonera, or black salsify, is grown for its edible dark roots and is distinct from ordinary pale-root salsify.
- Edible part
- Dark roots
- Identity
- Black salsify, not pale-root salsify
Try it in the kitchen
Boil scorzonera roots, then serve them with olive oil and lemon beside beans, letting this less familiar root take a clear place on the plate.
Stefano Sforza’s recipe for Opera in Torino pairs cooked scorzonera with turmeric and bay, wrapping part of the root in cavolo nero leaves. It is a contemporary chef’s interpretation.
Ask for scorzonera
Ask for black salsify or scorzonera and confirm the dark-root type. The English word salsify can also describe a different, pale-root plant; its taste and preparation descriptions should not automatically be applied to scorzonera.
