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Eat This Word: Salsify

JBF Editors

December 01, 2015

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WHAT? The world is your oyster plant. For such a mild-mannered root vegetable, salsify has attracted an unusually high number of ardent defenders and passionate detractors. Unique, delicate, superb, mild, mysterious, its champions insist. Bland, mushy, faded, forgettable, its critics rejoin. Salsify is also known as oyster plant, because when cooked, it's alleged to taste like the mollusk. More disagreement on this point. There are, however, a few facts everyone concedes: Salsify is a carrot-shaped winter vegetable. Thomas Jefferson grew it, and a vegetable garden remains the best place to find it in contemporary America. It's much more common in Europe, where people use it in stews, soups, and fritters or simply sautéed in butter. White salsify and black salsify (technically called Scorzonera) are used interchangeably. Rather a ruckus for a root. 

WHERE? Modern Italian Food and Wine

WHEN? Thursday, December 10, 2015

HOW? Chicken Cacciatore with Black Truffles and Salsify