A mild oyster taste makes this a unique vegetable
Known for its subtle, oyster-like taste, salsify is a root vegetable that resembles a parsnip in shape. A member of the daisy family, it is available in both black and yellow – up until the 16th century, black salsify was believed to help fight off bubonic plague, and in medieval times it was candied.
Yellow salsify is in season from October to January. Before cooking, cut the end of the root off and peel the outside; if you’re not going to cook it immediately sprinkle with lemon juice to stop it discolouring. It can be peeled and roasted in a little olive oil, or cubed and used in stews and soups. You can also boil and mash it, and even use it in fritters. Young leaves can also be boiled or steamed. What’s more, salsify is highly nutritious. It is a good source of vitamins C, B6, and B2, plus the minerals manganese and potassium. It is also low in calories and high in fibre.