Salsify Delivery or Pickup

Despite its appearance that resembles a brown stick, salsify (SAL-se-fee) is an edible Mediterranean vegetable. It can grow to 12 inches in length, with its shape tapering slightly to a small point near the stem end. Its history dates back to when the ancient Romans and Greeks used it for medical purposes, usually for liver and gallbladder issues. The Spanish also reportedly used it to treat snake bites. With the advent of refrigeration, this root vegetable's popularity grew since people could preserve it.

Salsify's had many names over the years, including "purple goat's beard," "vegetable oyster," and "oyster plant," since it produces a slight oyster flavor when cooked. As a relative of the parsnip, it belongs to the dandelion family and comes in black and white varieties. You might come across black salsify called "scorzonera," which has dark, almost smooth skin, while white salsify has brown or tan skin with more hair than the other type. Both types have cream-colored and firm flesh.

Salsify is in season from October through January. Cold temperatures activate the conversion of starch to sugar in the vegetable, making the flavor sweeter. You want salsify that is firm and smooth with well-formed roots that aren't too gnarly. Selecting medium-sized roots will give you less fibrous salsify. Choosing salsify with their green tops still attached can help you judge freshness better since the green foliage signals the vegetable is fresh.

Since it's a root vegetable, salsify can replace just about any root crop, especially potatoes. Its mild taste also makes it very versatile. It needs to be scrubbed before you can enjoy it, so use a vegetable brush and run it under cold water while you scrub it.

Depending on the recipe, you will need to peel it. You can do so by using a vegetable peeler or sharp knife. You might want to wear kitchen gloves while doing this since the vegetable releases a sticky resin that could stain. Once this resin comes in contact with oxygen, it begins the oxidation process and causes the resin to turn brown. Also, most recipes will instruct you to immediately submerge the salsify in acidic water after peeling to prevent oxidation. Lemon water works well for this step.

Not only can you eat the vegetable root, but the light-colored part of the leaf, which includes the bottom 6 inches, is tender and delicious. To eat the salsify root, you can prepare it in several ways. You can grate raw salsify and add some lemon juice and mayonnaise for a delicious dish. Another raw dish choice is to include it in your favorite coleslaw recipe to maximize the crunch.

Consider roasting, steaming, baking, mashing, or frying it like a potato. You can even cube it and add it to stews and soups. Unless you plan to mash the salsify, you should avoid boiling it as it will change its texture. Also, try to avoid overcooking it as it will turn stringy.

While you're deciding what delicious dish to make out of salsify, let Instacart help with the shopping. Simply open the Instacart app, add salsify to your cart, and an Instacart shopper will get started on your order. Even better is that you can have your order delivered directly to your door in as little as 2 hours!