Salsify is the root of a member of the sunflower family, although the plants—also called “goat’s beard”—have a flower that looks more like a giant dandelion. The roots range from inky black to golden orange to turnip white. Salsify carries the nickname “oyster plant” due to its unique flavor, which has often been described as “oystery.” I can’t say I agree, but I do like it. The most popular variety grown for cooking is Mammoth Sandwich Island, which looks like a parsnip. “Scorzanera” is the Godfather-sounding name for black salsify. Both types can be used interchangeably in this recipe. When working with salsify remember to treat it as you would an apple by placing it in water with a little lemon juice in it to keep the salsify from turning brown. Peel it just as you would a carrot, working near the sink, as it produces a milky sap that you will want to rinse off.
Salsify has the nickname “viper’s grass” and was thought to provide protection from snakebite.
