Black Salsify

Black Salsify is a biennial vegetable with carrot-like roots that are black on the outside and white on the inside. The mild flavor is similar to oyster or artichoke. We enjoy it steamed, then sauteed in butter.

Black Salsify roots can be dug in fall or winter. Only dig up enough to eat immediately, as they dry out quickly. Scrub the roots, then rub off the skin with the back of a sturdy knife or the edge of a spoon. Don't use a vegetable peeler, which takes off too much.

In the second year, the plants produce dandelion-like flowers and seed heads on 3-foot stems. Emerging spring foliage can be blanched and used as a spinach substitute. The flowers are also edible, and the flower buds can be pickled.

Hardy biennial in zones 5-9.

Sowing Black Salsify Seeds

Sow black salsify seeds outdoors in early spring, 1/2" deep. Thin to 4" apart. Full sun.

Home-grown seeds.